California Walnut “Pot Roast”

"Pot Roast"

• 1 tablespoon + 1 teaspoon walnut oil, divided

• 1 cup California walnuts

• 8 cremini mushrooms, halved or quartered if large

• 3 small carrots, peeled and cut into 1/2-inch cubes

• 1 small celery root, peeled and cut into 1/4-inch cubes

• 1 coarsely chopped leeks (white and pale green parts only)

• 2 cloves garlic, roughly chopped

• 1 cup red wine

• 1/2 cup ruby red port

• 1/2 cup chopped sundried tomatoes

• 2 sprigs of thyme, stems removed

• 2 sprigs of marjoram, stems removed

• 2 bay leaves

• 1 teaspoon of agar-agar

• 6 cups vegetable or chicken stock

• 3/4 teaspoon kosher salt or to taste

• Freshly ground pepper

• Chopped, toasted California walnuts and finely chopped Italian parsley leaves (garnish)

Goat Cheese Polenta

• 3 cups water

• 1/2 teaspoon kosher salt

• 2 ounces heavy cream

• 3/4 cup yellow cornmeal

• 2 tablespoons unsalted butter

• 2 ounces soft goat cheese

Topping

• 6 tablespoons Walnut, Golden Raisin & Butternut Squash Mostarda