Ingredients
For Braise:
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3 cups low-sodium vegetable broth, or more as needed
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1/4 cup less-sodium soy sauce
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4 cloves garlic, smashed
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2 bay leaves
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1 tablespoon liquid smoke
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1 tablespoon miso paste
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2 teaspoons ground black pepper
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1 teaspoon ground coriander
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1/2 teaspoon salt
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1 to 1 1/2 pounds whole celeriac, scrubbed and unpeeled (1 to 2 whole heads)
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1 tablespoon olive oil
For Marinade:
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3/4 cup juice, from 1 (15 ounce) can beets
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1 tablespoon brown sugar
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1 tablespoon less-sodium soy sauce
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2 teaspoons garlic powder
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1 teaspoon freshly ground black pepper
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1 teaspoon smoked paprika
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1 teaspoon onion powder
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1/2 teaspoon mustard powder
For Sandwiches:
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8 slices rye bread
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1/2 cup Thousand Island dressing
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8 slices Swiss cheese
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1/2 cup sauerkraut
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1 tablespoon vegetable oil
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Whisk together 3 cups broth, the 1/4 cup soy sauce, garlic, bay leaves, liquid smoke, miso paste, the 2 teaspoons black pepper, coriander, and salt in an oven-safe saucepan. Add celeriac to saucepan. Drizzle with oil. If needed, add up to 1 cup of additional broth so less than 2 inches of celeriac is above liquid. Cover saucepan.
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Braise in the the preheated oven, turning halfway through, until celeriac is fork-tender, about 1 1/2 hours. Remove celeriac from cooking liquid, reserving liquid. Let celeriac cool about 30 minutes.
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Meanwhile, whisk together beet juice, brown sugar, soy sauce, garlic powder, pepper, paprika, onion powder, mustard powder, and 3/4 cup reserved cooking liquid in a bowl for the marinade.
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Cut cooled celeriac into 1/16-inch-thick slices using a mandoline. Add celeriac to marinade in the bowl. If needed, add more reserved cooking liquid to cover celeriac.
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Let stand, stirring occasionally, about 20 minutes; drain well. (You can chill marinated celeriac in an airtight container up to 5 days.)
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Spread 1 side of each bread slice with 1 tablespoon Thousand Island dressing. For each sandwich, add 2 slices cheese, 2 tablespoons sauerkraut, and about 4 ounces braised celeriac.
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Brush outsides of sandwiches with oil. Working in batches if needed, cook sandwiches in a large skillet over medium heat, turning halfway through, until golden brown and cheese is melted, 8 to 10 minutes.
Cook’s Note
Vegan-ize: Omit Swiss cheese (or use vegan cheese). Omit Thousand Island dressing and instead whisk together 6 tablespoons vegan mayonnaise, 1 tablespoon ketchup, and 1 tablespoon sweet relish.
Make it Meaty: Skip ahead to Step 5 and replace celeriac with sliced pastrami.
Nutrition Facts (per serving)
617 | Calories |
37g | Fat |
49g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 617 | |
% Daily Value * | |
Total Fat 37g | 48% |
Saturated Fat 13g | 65% |
Cholesterol 60mg | 20% |
Sodium 1703mg | 74% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 7g | 26% |
Total Sugars 15g | |
Protein 23g | 47% |
Vitamin C 13mg | 15% |
Calcium 621mg | 48% |
Iron 4mg | 21% |
Potassium 677mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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