Crispy tempeh, horseradish-maple vegetable demi-glace, pencil carrots and turnip röti

Serves : 4

Preparation time: 30 minutes

Cooking time : 90 minutes

The tempeh

• 4 small tempeh steaks
• 120 ml (8 tablespoons) cornstarch
• 5 ml (1 tsp.) sweet smoked paprika
• 5 ml (1 tsp.) ground cumin seeds
• 15 ml (1 tbsp.) coriander seeds, ground
• Salt and pepper to taste

1. Preheat fryer oil to 190°C (375°F).
2. In a bowl, combine the cornstarch, paprika, cumin, coriander, salt and pepper.
3. Roll the tempeh steaks in the spice mixture.
4. Fry in hot oil for 3-4 minutes.
5. Remove and set aside on absorbent paper. Add a pinch of salt.

Vegetable demi-glace (vegetables can be second choice)

• 250 gr (8 ¾ oz) eggplant, thinly sliced
• 250 gr (8 ¾ oz) onion, thinly sliced
• 250 gr (8 ¾ oz) fennel, thinly sliced
• 250 gr (8 ¾ oz) carrot, thinly sliced
• 250 gr (8 ¾ oz) celery, thinly sliced
• 250 gr (8 ¾ oz) cauliflower, in florets
• 250 gr (8 ¾ oz) broccoli, florets
• 250 gr (8 ¾ oz) mushrooms, thinly sliced
• 1 head garlic, minced
• ½ bunch thyme, leaves removed
• ¼ bunch rosemary, leaves removed
• 90 ml (6 tbsp.) olive oil
• 30 ml (2 tbsp.) tomato paste
• 60 ml to 90 ml (4 to 6 tbsp.) horseradish
• 45 ml (3 tbsp.) maple syrup
• Salt and pepper to taste

1. Preheat oven, rack in center, to 150°C (300°F).
2. Combine all the vegetable slices, garlic, thyme, rosemary, olive oil and tomato paste in a roasting pan and bake for about 45 minutes, until the vegetables are intensely browned (almost burnt).
3. Add 3 liters of water and cook for another 45 minutes.
4. Remove the roasting pan from the oven and strain.
5. In a saucepan, reduce the recovered cooking juices to 1/3 volume.
6. Add horseradish and maple syrup. Check seasoning.

Carrots and turnips

• 8 pencil carrots, halved
• 1 turnip, cut into segments
• 30 ml (2 tbsp.) white balsamic vinegar
• 60 ml (4 tbsp.) olive oil
• 2 sprigs thyme, leaves removed
• 15 ml (1 tbsp.) sugar
• salt and pepper to taste

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine carrots, turnip, vinegar, olive oil, thyme, sugar, salt and pepper.
3. On a baking sheet lined with a silicone mat, spread the vegetables and bake for 20 minutes.