Roasted Celeriac Reubens: A Vegetarian Twist on a Classic

Forget the corned beef – we’re reinventing the Reuben sandwich with the humble yet magnificent celeriac! This Roasted Celeriac Reuben recipe delivers all the tangy, savory, and comforting flavors of the original, but in a satisfyingly vegetarian (and easily veganizable!) package. Celeriac, also known as celery root, transforms into a tender, slightly sweet, and incredibly flavorful base when roasted, making it the perfect stand-in for traditional meat. Paired with creamy Russian dressing, tangy sauerkraut, and melted Swiss (or vegan Swiss!) cheese, this Reuben is a guaranteed crowd-pleaser. Get ready to experience a sandwich that’s both familiar and refreshingly new!

## Why Celeriac Reubens? What makes this recipe so amazing?

* **Vegetarian-Friendly:** Finally, a Reuben for everyone! This recipe provides a hearty and satisfying vegetarian option without sacrificing flavor.
* **Unique Flavor Profile:** Roasted celeriac offers a subtly sweet and nutty flavor that complements the tangy sauerkraut and rich Russian dressing beautifully.
* **Easily Veganizable:** With a few simple substitutions (vegan Swiss cheese and vegan Russian dressing), this recipe becomes completely vegan.
* **Surprisingly Easy:** While it requires some roasting time, the steps are straightforward and the payoff is huge.
* **Impressive and Delicious:** This Reuben is perfect for a casual lunch, a sophisticated brunch, or even a light dinner. It’s sure to impress your friends and family.

## Ingredients You’ll Need:

### For the Roasted Celeriac:

* 1 large celeriac (about 1.5-2 pounds), peeled and sliced into ¼-inch thick rounds
* 2 tablespoons olive oil
* 1 teaspoon smoked paprika
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ¼ teaspoon black pepper
* Salt to taste

### For the Russian Dressing:

* ½ cup mayonnaise (or vegan mayonnaise)
* 2 tablespoons ketchup
* 1 tablespoon sweet pickle relish
* 1 tablespoon prepared horseradish
* 1 teaspoon Worcestershire sauce (or vegan Worcestershire sauce alternative like tamari + a touch of molasses)
* ½ teaspoon smoked paprika
* ¼ teaspoon garlic powder
* Pinch of cayenne pepper (optional)

### For the Reubens:

* 8 slices rye bread
* 1 cup sauerkraut, drained
* 8 slices Swiss cheese (or vegan Swiss cheese)
* 2 tablespoons butter (or vegan butter), softened

## Equipment Needed:

* Large baking sheet
* Mixing bowl
* Small bowl (for the Russian dressing)
* Spatula
* Skillet or griddle

## Step-by-Step Instructions:

### Step 1: Prepare the Celeriac

1. **Peel the Celeriac:** Using a sharp knife, carefully peel the thick outer skin of the celeriac. It can be a bit knobby, so take your time and ensure you remove all the tough outer layer. A vegetable peeler can be used for the smoother parts.
2. **Slice the Celeriac:** Slice the peeled celeriac into ¼-inch thick rounds. Aim for consistent thickness to ensure even cooking. If the rounds are very large, you can cut them in half or quarters to make them more manageable for the sandwich.

### Step 2: Roast the Celeriac

1. **Season the Celeriac:** In a large mixing bowl, toss the celeriac slices with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Make sure the slices are evenly coated with the spices.
2. **Arrange on Baking Sheet:** Spread the seasoned celeriac slices in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can cause the celeriac to steam instead of roast. If necessary, use two baking sheets.
3. **Roast:** Preheat your oven to 400°F (200°C). Roast the celeriac for 25-35 minutes, or until tender and lightly browned, flipping halfway through. The exact roasting time will depend on the thickness of your slices and your oven. The celeriac is ready when it’s easily pierced with a fork and has a slightly caramelized appearance. Keep a close eye on it to prevent burning.

### Step 3: Prepare the Russian Dressing

1. **Combine Ingredients:** In a small bowl, whisk together the mayonnaise (or vegan mayonnaise), ketchup, sweet pickle relish, prepared horseradish, Worcestershire sauce (or vegan alternative), smoked paprika, garlic powder, and cayenne pepper (if using). Taste and adjust the seasoning as needed. You may want to add a little more horseradish for extra zing, or a touch of sweetness if you prefer a milder dressing.
2. **Chill (Optional):** For best flavor, cover the Russian dressing and refrigerate it for at least 30 minutes to allow the flavors to meld. This step is optional but highly recommended.

### Step 4: Assemble the Reubens

1. **Butter the Bread:** Spread softened butter (or vegan butter) on one side of each slice of rye bread. This will help the sandwiches brown beautifully and prevent them from sticking to the skillet or griddle.
2. **Layer the Ingredients:** On four slices of rye bread (buttered-side down), spread a generous amount of Russian dressing. Top with a layer of drained sauerkraut, followed by the roasted celeriac slices. Add two slices of Swiss cheese (or vegan Swiss cheese) to each sandwich.
3. **Top with Bread:** Place the remaining slices of rye bread on top of the cheese, buttered-side up.

### Step 5: Grill the Reubens

1. **Heat Skillet:** Heat a large skillet or griddle over medium heat. You can also use a panini press if you have one.
2. **Grill Sandwiches:** Place the assembled Reubens in the skillet or griddle. Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Use a spatula to gently press down on the sandwiches while they are grilling to ensure even browning and melting.
3. **Serve Immediately:** Remove the Reubens from the skillet or griddle and cut them in half. Serve immediately while they are warm and the cheese is melted. Enjoy!

## Tips and Tricks for the Perfect Roasted Celeriac Reuben

* **Choose the Right Celeriac:** Look for celeriac that is firm and heavy for its size. Avoid celeriac that is soft, bruised, or has sprouts growing from it.
* **Consistent Slicing:** Consistent slicing of the celeriac is key to even cooking. Use a mandoline or a very sharp knife to ensure uniform thickness.
* **Don’t Overcrowd the Pan:** Overcrowding the baking sheet will cause the celeriac to steam instead of roast. Make sure the slices are arranged in a single layer with enough space between them.
* **Drain the Sauerkraut:** Draining the sauerkraut is essential to prevent soggy Reubens. Squeeze out as much excess liquid as possible before adding it to the sandwich.
* **Use Good Quality Rye Bread:** The rye bread is an important component of a Reuben. Choose a good quality rye bread with a slightly sour flavor and a firm texture.
* **Adjust the Russian Dressing to Your Taste:** Feel free to adjust the ingredients in the Russian dressing to your liking. Add more horseradish for extra zing, or a touch of sweetness for a milder dressing.
* **Make it Vegan:** To make this recipe vegan, use vegan mayonnaise, vegan Worcestershire sauce alternative (tamari + a touch of molasses works great), and vegan Swiss cheese. Many delicious vegan Swiss cheese options are available now.
* **Get Creative with Toppings:** While the classic Reuben is delicious on its own, you can get creative with toppings. Try adding some thinly sliced dill pickles, pickled onions, or even a sprinkle of caraway seeds.
* **Serve with Sides:** Roasted Celeriac Reubens are delicious on their own, but they also pair well with a variety of sides. Try serving them with a side of coleslaw, potato salad, or a simple green salad.
* **Make Ahead:** You can roast the celeriac ahead of time and store it in the refrigerator for up to 3 days. The Russian dressing can also be made ahead of time and stored in the refrigerator for up to 1 week. Assemble and grill the Reubens just before serving.

## Variations and Adaptations

* **Spicy Reuben:** Add a pinch of cayenne pepper to the Russian dressing or use a spicy sauerkraut for a fiery kick.
* **Celeriac and Apple Reuben:** Add thinly sliced apple to the sandwich for a touch of sweetness and tartness.
* **Open-Faced Reuben:** For a lighter meal, serve the Reuben open-faced on a single slice of rye bread.
* **Celeriac Reuben Melt:** Instead of grilling the sandwich, melt the cheese under a broiler for a quick and easy melt.
* **Use Different Cheeses:** Experiment with different types of cheese, such as Gruyere, Emmental, or even provolone.
* **Add Avocado:** For a creamy and healthy addition, add slices of avocado to the sandwich after grilling.
* **Use a Different Type of Bread:** While rye bread is traditional, you can also use other types of bread, such as sourdough or pumpernickel.

## Nutritional Information (Approximate)

*Note: Nutritional information will vary depending on the specific ingredients used.*

* Calories: Approximately 500-600 per sandwich
* Fat: 30-40 grams
* Saturated Fat: 10-15 grams
* Cholesterol: 50-70 mg
* Sodium: 800-1000 mg
* Carbohydrates: 40-50 grams
* Fiber: 5-7 grams
* Sugar: 10-15 grams
* Protein: 15-20 grams

## Conclusion

This Roasted Celeriac Reuben recipe is a delicious and satisfying vegetarian twist on a classic sandwich. With its unique flavor profile, easy preparation, and versatility, it’s sure to become a new favorite. So, ditch the corned beef and give this recipe a try – you won’t be disappointed! The tender, roasted celeriac, tangy sauerkraut, creamy Russian dressing, and melted cheese combine to create a symphony of flavors that will tantalize your taste buds. Whether you’re a vegetarian, a flexitarian, or simply looking for a new and exciting sandwich, this Roasted Celeriac Reuben is the perfect choice. Enjoy!