Celery “duck” with root vegetable purée, lots of cabbage, shallots and lentils

Wash the celeriac. Bake on a baking tray lined with baking paper: 175°C fan oven for approx. 45 minutes.

For the red cabbage salad, remove the outer leaves and slice the rest into thin strips. Mix with the cold-pressed oil, 1 tablespoon of balsamic vinegar, a little salt and spices to taste (cinnamon, fresh mint and a little chilli go wonderfully well). Season again before serving.

Wash the kale and shake till very dry. Pluck the curly leaves from the stalks (put the stalks aside for later). Mix the leaves with 1 tablespoon of oil, a little salt and seasoning/spices to taste. Remove the celeriac from the oven, place the kale on the baking tray and bake at 175°C for approx. 8-10 minutes until crispy (check once while baking. The kale should be crispy, but not burnt). Also place the pecan nuts on a baking tray and roast at the same temperature for approx. 6-8 minutes. Cut the kale stalks into pieces approx. 1 cm long, clean the Brussels sprouts and cut in half. Mix both with 1 tbsp oil, a little salt and spices if desired, place on the baking tray lined with baking paper and roast lightly in the oven for approx. 12-15 mins. depending on the thickness of the Brussels sprouts.

Remove a thin layer of peel from the celeriac with a knife. Place the peel in a pan of approx. 800 ml water and a teaspoon of salt. Place the pan on the hob and bring the water to a gentle simmer to slowly create a vegetable stock.

Wash the Jerusalem artichokes and beetroot and peel if necessary (if the skin is thin, you can leave it on. If it’s a little leathery, peel it and add it to the celeriac peel). Cut into walnut-sized pieces, place in a small pan over a medium-high heat, add just enough water to cover the vegetables and a pinch of salt, cover with a lid.

Remove the roots of the shallots and the outer skin. Remove any other leathery skins and add to the vegetable stock. Quarter the shallots lengthways. Fry the shallots in 1 tbsp of oil in a pan over a medium-high heat until lightly browned. Douse with 100 ml red wine, 1 tbsp soya sauce and 100 ml beetroot juice. Add the lentils. Add 4 ladles of the vegetable stock through a sieve and simmer gently until the lentils are cooked but are still slightly crunchy.

Cut the peeled celeriac into shape with a knife (it should look a little like a duck breast). Add the sections to the Jerusalem artichokes in the pot. Make fine diamond-shaped cuts on the top of the four pieces of celery to resemble the skin of a duck breast. Fry the celeriac pieces in 1 tbsp of oil on all sides in a pan over a medium-high heat, add the garlic, thyme and rosemary. Douse with 200 ml red wine, 2 tbsp soy sauce and 200 ml beetroot juice and add 4 ladles of vegetable stock through a sieve. Turn down the heat and simmer gently, turning the celeriac pieces over and over and drizzling with the stock until it has almost completely reduced.

Drain the Jerusalem artichokes, beetroot and celeriac segments, keeping some of the cooking water for later use. Mash the vegetables with 2 tbsp plant-based butter using a potato masher or hand blender, add a little cooking water if necessary, season to taste.

When serving, add 1 tbsp balsamic vinegar and 1 tbsp plant-based butter to the lentils, pluck in the sage and season with a little salt if necessary. Spoon the Jerusalem artichoke purée onto the plates. Add 1 tablespoon of plant-butter to the celeriac, turn the pieces in it once more, then slice as desired and place on the plates. Add some of the red cabbage salad. Pluck the sage into the shallot and lentil sauce and pour it around, crumble the pecan nuts over the top, pluck the parsley over the top and add the kale chips as a garnish.