Ingredients
200g barley
8g chia seeds
50g Onion paste 20g Garlic paste 20g Tomato paste10g salt
5g Ground black pepper 20g Vegeta Smoked 500g Tomato sauce1.5g fresh rosemary
20g sugar
500g celery root
1000ml milk
50g butter
Preparation steps
Weight for 4 portions – 0,8 kg
Soak the barley and chia seeds separately in water.
After soaking, cook the barley. Blend two-thirds of the cooked barley, leaving the rest whole.
Add all the barley, the onion and garlic paste, tomato concentrate, soaked chia seeds, and spices to the bowl. Mix everything well until you achieve a uniform mixture.
If the mixture is too soft, add breadcrumbs.
Shape the balls, place them on a baking sheet lined with parchment paper, and bake in the oven for 20 minutes at 180 °C.
Tomato sauce
Place the tomato sauce in a pot, add spices, fresh rosemary, and a little sugar to balance the flavors. Cook for about 10 minutes.
Celery cream
Boil the celeriac in milk. Drain the cooked celeriac and blend it with butter and salt. If you want a creamier texture, you can also add plant-based cooking cream.
Complete the dish with microgreens.
Tip
Chia seeds are a substitute for eggs and are used to bind the mixture for the vegan version.
Serving
Complete the dish with microgreens.