Braised Portobello with Root Jus | OFYR

Ingredients

• 4 large portobello mushrooms
• 4 onions
• 2 carrots
• 1 thick slice of celeriac
• 1/2 leek
• 3 cloves of garlic
• 1 tbsp tomato paste
• 2 bay leaves
• 500 ml white wine
• 2 tbsp tamari
• 1 tbsp balsamic vinegar
• 1 tbsp date sweetener
• 1 tbsp BBQ rub
• approx. 1 L vegetable broth
• olive oil
• 400 g Brussels sprouts
• 1 tsp brown sugar
• 2 tbsp vegan butter
• white wine to deglaze
• salt
• 1 kg waxy potatoes
• 125 ml vegan cream
• 4 tbsp vegan butter
• 0.5 tsp salt
• 2 cloves of garlic