Roasted Celeriac Reubens Recipe

Cook Time: 100 minutes

Ingredients

Original recipe (1X) yields 4 servings

For Braise:

• 3 cups low-sodium vegetable broth, or more as needed
• 1/4 cup less-sodium soy sauce
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon liquid smoke
• 1 tablespoon miso paste
• 2 teaspoons ground black pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 to 1 1/2 pounds whole celeriac, scrubbed and unpeeled (1 to 2 whole heads)
• 1 tablespoon olive oil

For Marinade:

• 3/4 cup juice, from 1 (15 ounce) can beets
• 1 tablespoon brown sugar
• 1 tablespoon less-sodium soy sauce
• 2 teaspoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon mustard powder

For Sandwiches:

• 8 slices rye bread
• 1/2 cup Thousand Island dressing
• 8 slices Swiss cheese
• 1/2 cup sauerkraut
• 1 tablespoon vegetable oil

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: In an oven-safe saucepan, whisk together the vegetable broth, soy sauce, garlic, bay leaves, liquid smoke, miso paste, black pepper, coriander, and salt. Add the celeriac to the saucepan and drizzle with olive oil. If needed, add up to 1 cup of additional broth to ensure that less than 2 inches of celeriac are above the liquid. Cover the saucepan.

Step 3: Braise the celeriac in the preheated oven, turning halfway through, for about 1 1/2 hours, or until the celeriac is fork-tender. Remove the celeriac from the cooking liquid, reserving the liquid, and let it cool for about 30 minutes.

Step 4: Meanwhile, prepare the marinade. In a bowl, whisk together the beet juice, brown sugar, soy sauce, garlic powder, black pepper, smoked paprika, onion powder, mustard powder, and 3/4 cup of the reserved cooking liquid.

Step 5: Once the celeriac has cooled, slice it into 1/16-inch-thick slices using a mandoline. Add the slices to the marinade, ensuring they are well-covered. If needed, add more reserved cooking liquid. Let the celeriac sit in the marinade for about 20 minutes, stirring occasionally, then drain well. (You can store the marinated celeriac in an airtight for up to 5 days.)

Step 6: Spread 1 tablespoon of Thousand Island dressing on one side of each slice of bread. For each sandwich, add 2 slices of Swiss cheese, 2 tablespoons of sauerkraut, and approximately 4 ounces of braised celeriac.

Step 7: Brush the outsides of the sandwiches with vegetable oil. Cook the sandwiches in a large skillet over medium heat, turning halfway through, until golden brown and the cheese is melted, about 8 to 10 minutes. If needed, cook in batches.

Cooks Note:

• Vegan-ize: Omit the Swiss cheese (or use vegan cheese) and replace Thousand Island dressing with a mix of 6 tablespoons vegan mayonnaise, 1 tablespoon ketchup, and 1 tablespoon sweet relish.
• Make it Meaty: Skip to Step 5 and replace the celeriac with sliced pastrami.

Nutrition Facts (per serving):

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Vitamin C	Calcium	Iron	Potassium
617	37g	13g	60mg	1703mg	49g	7g	15g	23g	13mg	621mg	4mg	677mg

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Roasted Celeriac Reubens recipe presents a vegetarian take on the beloved classic Reuben sandwich. This dish replaces traditional pastrami with roasted celeriac, also known as celery root. Through a careful braising and marinating process, the celeriac absorbs deep, savory flavors that mimic the hearty texture and taste of pastrami. Its a delightful option for those seeking a plant-based alternative or simply looking to try something new.

Origin of the Reuben Sandwich

The Reuben sandwich originated in the early 20th century and is widely recognized as a staple of American deli cuisine. The sandwich is traditionally made with rye bread, Swiss cheese, corned beef (or pastrami), sauerkraut, and Thousand Island dressing. There are several competing stories about its creation, with some attributing the sandwich to Reuben Kulakofsky, a Jewish deli owner in Omaha, Nebraska. Others claim it was invented by a chef in New York. Despite the debate over its exact origin, the Reuben quickly became a beloved dish across the United States.

Regional Variations of the Reuben

While the traditional Reuben has its roots in American deli culture, different regions have put their own spin on the sandwich. For example, in the state of Wisconsin, where cheese reigns supreme, variations may include an extra slice of cheese or even a different type, such as cheddar. In parts of Canada, the "Montreal Reuben" swaps out the traditional rye for a bagel. These regional variations reflect the flexibility and appeal of the Reuben, making it a dish that has been adopted and adapted around the world.

How Roasted Celeriac Reubens Differ from Traditional Reubens

The Roasted Celeriac Reubens distinguish themselves by replacing pastrami with braised and marinated celeriac. While pastrami is rich in flavor and texture due to its high-fat content, celeriac offers a lighter, plant-based alternative with a subtle earthy taste. The process of braising the celeriac in vegetable broth, soy sauce, liquid smoke, and miso paste imparts a smoky, savory depth, while the beet juice marinade enhances the color and flavor of the celeriac, giving it a meat-like appearance and taste. This transformation makes it an excellent option for vegetarians or anyone seeking to reduce meat consumption without sacrificing flavor.

Where Roasted Celeriac Reubens Are Typically Served

Roasted Celeriac Reubens are often served in casual dining settings, such as vegan or vegetarian restaurants, sandwich shops, or health-conscious cafes. They are a popular choice on menus that cater to plant-based diets, offering a hearty alternative to traditional deli sandwiches. The sandwich also fits well into the growing trend of "plant-based" or "flexitarian" eating, making it a great choice for those looking to enjoy familiar flavors in a more sustainable way. Whether youre dining at home or at a local eatery, this dish brings comfort food to the next level.

Fun Facts About Celeriac and the Reuben

• Celeriac, also known as celery root, is a root vegetable that has been cultivated since ancient times. It has a mild celery-like flavor with a nutty undertone, making it a versatile ingredient in both raw and cooked dishes.
• The Reuben sandwich is one of the most popular sandwiches in the United States, often featured as a comfort food classic. It has been celebrated in popular culture, with references in movies and books.
• Interestingly, the "Thousand Island" dressing used in the Reuben may have originated from the Thousand Islands region of the U.S.-Canada border. However, the exact origin of the dressing's name remains unclear.

Conclusion

Whether you are a vegetarian, a fan of plant-based cuisine, or simply looking for a new twist on an American classic, the Roasted Celeriac Reubens offer a unique and satisfying option. This sandwich blends familiar flavors with a creative use of vegetables, transforming celeriac into a delicious, pastrami-like filling. The dish not only provides a meatless alternative but also showcases the versatility of root vegetables in modern cooking.

FAQ about Roasted Celeriac Reubens Recipe

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