It has taken me a little time to whittle his technique down to something that works in my kitchen - I don't have a smoker like his Green Egg - but this is something that I am happy with and feel is doable for others.
Needless to say, I LOVE this sandwich, and while it takes a little advance preparation, it is worth it. And since Celery Root aka Celeriac is now in season, now is the time to make and eat this amazing homemade faux meat!
Celery Root Pastrami (inspired by Derek Sarno)
(makes 2-3 sandwiches)
(makes 2-3 sandwiches)
1 celery root
Seasoning Rub
2 teaspoons mustard seed
2 teaspoons whole coriander seed
2 teaspoons whole peppercorns
1 teaspoon regular paprika
1 teaspoon smoked paprika
2 teaspoons beet powder - optional, for color
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional)
2 teaspoons brown sugar
1 teaspoon salt
oil for frying
Preheat oven to 400 degrees. Trim off peel of celery root, creating flat surfaces all over and trimming off all of the hairy roots. Place in a covered pot that is oven proof or wrap tightly in heavy foil. Bake for 40-50 minutes until a toothpick inserted in the middle will penetrate easily but root is not mushy. Remove from oven, unwrap and allow to cool. Cut into 1/4 inch thick slices.
To make rub, toast peppercorns and coriander seeds over low heat in a dry frying pan until they begin to release their aromas; do not allow to burn. Cool and grind coarsely in a mortar and pestle and combine with remaining spices and salt.
In a ceramic or glass dish, dredge sliced celery root in spice rub and allow to marinate for at least 2 hours and up to 24 hours; refrigerate if marinating more than 2 hours. Fry slices in oil slicked frying pan until beginning to crisp on the edges. Serve on your favorite bread, preferably rye with mustard and cheese.
Hugs!
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