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Hickory-scented celery root with gaucho lovage chimichurri

YIELD: 2 servings

For celery root:
1 large celery root
2 qts. vegetable stock
hickory wood chips, as needed
oil, as needed

For chimichurri:
3 cups lovage
2 Tbsps. lemon juice
zest of 2 lemons
2 cloves roasted garlic
4 oz. toasted almonds
2 Tbsps. nutritional yeast
salt and pepper, to taste
3 Tbsps. vegan sour cream
extra-virgin olive oil, as needed
1/8 tsp. nutmeg
2 Tbsp. carrot, brunoise cut

1. For celery root: Preheat oven to 250°F. Peel celery root and slice 1 ¾” slices and fashion into “strip steak” form. Submerge in vegetable stock in hotel pan and wrap with foil. Cook in oven until al dente.
2. Remove celery root from stock and let drain. Dry smoke for 20 minutes in smoker or combi oven with hickory chips. Brush with oil and mark on charbroiler. Season with salt and pepper. Plate or keep warm in oven.
3. For chimichurri: Process all chimichurri ingredients except for carrots in food processor. Fold in carrots after processing. Dress filet diagonally and serve with forbidden rice and braised rainbow chard.

Photo and recipe: Harvest IFNH

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