Miso Glazed Celeriac

We recently did a function with the CBA Presidents Dinner, Taste of Cork. I was asked to create a plant based menu that reflected the main menu.

We decided to go with an experiment that Marcus has been working on, Miso baked celeriac. It was tender but firm. When caramelised and cut, it almost looked like a piece of grilled chicken.

I served the celeriac on a base of potato & leek hash and with a slow baked carrot.