Roasted Celeriac Reubens

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This vegetarian version of a pub favorite uses celeriac in place of pastrami. Braising, marinating, and thinly slicing celeriac (aka celery root) transforms the veggie into tender, pastrami-like slices.

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
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Updated on March 20, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Roasted Celeriac Reubens
Prep Time:
30 mins
Cook Time:
1 hr 40 mins
Stand Time:
50 mins
Total Time:
3 hrs
Servings:
4
Jump to Nutrition Facts

Ingredients

For Braise:

  • 3 cups low-sodium vegetable broth, or more as needed

  • 1/4 cup less-sodium soy sauce

  • 4 cloves garlic, smashed

  • 2 bay leaves

  • 1 tablespoon liquid smoke

  • 1 tablespoon miso paste

  • 2 teaspoons ground black pepper

  • 1 teaspoon ground coriander

  • 1/2 teaspoon salt

  • 1 to 1 1/2 pounds whole celeriac, scrubbed and unpeeled (1 to 2 whole heads)

  • 1 tablespoon olive oil

For Marinade:

  • 3/4 cup juice, from 1 (15 ounce) can beets

  • 1 tablespoon brown sugar

  • 1 tablespoon less-sodium soy sauce

  • 2 teaspoons garlic powder

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon smoked paprika

  • 1 teaspoon onion powder

  • 1/2 teaspoon mustard powder

For Sandwiches:

  • 8 slices rye bread

  • 1/2 cup Thousand Island dressing

  • 8 slices Swiss cheese

  • 1/2 cup sauerkraut

  • 1 tablespoon vegetable oil

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Whisk together 3 cups broth, the 1/4 cup soy sauce, garlic, bay leaves, liquid smoke, miso paste, the 2 teaspoons black pepper, coriander, and salt in an oven-safe saucepan. Add celeriac to saucepan. Drizzle with oil. If needed, add up to 1 cup of additional broth so less than 2 inches of celeriac is above liquid. Cover saucepan. 

  3. Braise in the the preheated oven, turning halfway through, until celeriac is fork-tender, about 1 1/2 hours. Remove celeriac from cooking liquid, reserving liquid. Let celeriac cool about 30 minutes.

  4. Meanwhile, whisk together beet juice, brown sugar, soy sauce, garlic powder, pepper, paprika, onion powder, mustard powder, and 3/4 cup reserved cooking liquid in a bowl for the marinade. 

  5. Cut cooled celeriac into 1/16-inch-thick slices using a mandoline. Add celeriac to marinade in the bowl. If needed, add more reserved cooking liquid to cover celeriac.

  6. Let stand, stirring occasionally, about 20 minutes; drain well. (You can chill marinated celeriac in an airtight container up to 5 days.)

  7. Spread 1 side of each bread slice with 1 tablespoon Thousand Island dressing. For each sandwich, add 2 slices cheese, 2 tablespoons sauerkraut, and about 4 ounces braised celeriac. 

  8. Brush outsides of sandwiches with oil. Working in batches if needed, cook sandwiches in a large skillet over medium heat, turning halfway through, until golden brown and cheese is melted, 8 to 10 minutes.

    Cook’s Note

    Vegan-ize: Omit Swiss cheese (or use vegan cheese). Omit Thousand Island dressing and instead whisk together 6 tablespoons vegan mayonnaise, 1 tablespoon ketchup, and 1 tablespoon sweet relish.

    Make it Meaty: Skip ahead to Step 5 and replace celeriac with sliced pastrami.

Nutrition Facts (per serving)

617 Calories
37g Fat
49g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 617
% Daily Value *
Total Fat 37g 48%
Saturated Fat 13g 65%
Cholesterol 60mg 20%
Sodium 1703mg 74%
Total Carbohydrate 49g 18%
Dietary Fiber 7g 26%
Total Sugars 15g
Protein 23g 47%
Vitamin C 13mg 15%
Calcium 621mg 48%
Iron 4mg 21%
Potassium 677mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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