For The Miso Roasted Celeriac

Preheat the oven to 180 ̊C.
Rinse the celeriac and pat dry.
In a bowl, whisk together the butter and white miso paste to form the miso butter.
Place the celeriac on a lined baking tray and brush on the miso butter.
Roast for about 2 hours or until tender.
Baste with the miso butter about 3 - 4 times throughout the cooking process.
Once cooked, carve into 8 wedges.
Set aside 4 wedges and slice the other ones into about 3 pieces.

For The Quinoa

Bring a large pan of salted water to the boil.
Prepare an ice bath in a large bowl. Reduce the heat and simmer.
Add the green beans and cook for 3 - 5 minutes or until tender.
Drain and slice the green beans into 5 or 6 pieces.
Set aside.
Combine the quinquinoa and vegetable stock in a pan.
Bring to the boil, then reduce the heat to a simmer and cover.
Cook for 15 - 20 minutes or until the liquid has been absorbed.
Fluff with a fork.
Mix the green beans and quinoa together.
Add in olive oil and season to taste with salt and pepper.
Stir through the shredded parsley, lemon juice and lemon zest.

To Finish

Heat a large frying pan with oil and place the celeriac wedges in the pan.
Cook on all sides to achieve an even browning and season to taste.
Place one large wedge on the dish and then scatter about 2 - 3 smaller pieces around the plate, leaving a little gap in the middle for the quinoa.
Spoon the quinoa into the middle of the plate.
Drizzle over the heated sauce and topped with parsley leaves and yeast flakes.