Meera Sodha’s vegan recipe for celeriac | Vegan food and drink

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Tinspiration for a new dish can come from anywhere. In this case, I liked the sound of “Hasselback Celery” so much that I had to create a recipe just for the name. But now I’m not sure I will ever be able to eat this root any other way. Cutting deep fans into the celeriac means there’s more surface to roast and spread the miso on, creating richer, deeper flavors, while the tops capture heat and are crisp for a satisfying crunch. I have the brilliant Middle Eastern Restaurant Bubala thank for the special idea of ​​combining celeriac, miso and tahini, and the many Turkish people in London ocakba??is for the cheerful pomegranate and onion salad.

Hasselback celery with miso and red onion

Preperation 10 minutes
to cook 2 hours
Serves 4

For the celeriac
1 large or 2 small celeriac, approx. 1-1.2 kg in total
3-4 tablespoons of olive oil
1 pinch of salt

For the miso frosting
80g white miso
– I like Tideford Organics a
½ tablespoon of aleppo pepper
2½ tablespoons brown rice syrup
1½ tablespoon lemon juice

For the tahini sauce
100g of tahini
1 tablespoon of lemon juice
½ teaspoon of salt

For the salad
1 red onion, peeled and cut into thin half-moons
1 tablespoon of pomegranate molasses
1 tablespoon of lemon juice
1 teaspoon of sumac
3 tablespoons of olive oil
tsp of salt
1 large handful of coarsely chopped flat-leaf parsley

To serve
Naan or pancakes

Heat oven to 200C (180C fan) / 390F / gas 6. Cut the base of the celeriac, remove the skin with a peeler and use the tip of a knife to dig unsightly muddy crevices. If the celeriac is large, cut it in half (if not, leave it whole), then, using a sharp knife, cut up and down all over ½ cm apart until 2 cm from the base, then stop cutting.

Drizzle with oil between the folds, rub more oil on top and sprinkle with a small pinch of salt. Place on a non-stick baking sheet, roast for 45 minutes, remove and, if necessary, sprinkle with a little more oil. Return to the oven and bake for another 45 minutes, until golden brown.

While the celery root cooks, prepare the miso glaze, tahini sauce and onion salad. Combine all of the icing ingredients in a small bowl and set aside.

Put all the ingredients for the tahini sauce in a small serving bowl, whisk with five tablespoons of water and set aside.

Combine all the salad ingredients in a serving bowl, mash with your hands to wilt the onions a bit and set aside.

Once the celery is cooked, remove, brush carefully with the frosting – you want it to stay on the celery, not slip – making sure it goes between the slits, then bake for another 15 minutes, checking halfway through. and possibly baste again with more frosting.

To serve, bring the whole celeriac, pomegranate salad, tahini sauce, and bread to the table, and encourage people to assemble it themselves with a tahini smoosh on bread, followed by a few slices of celery. -rave and a small tangle of onions with pomegranate.

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Tanya S. Norvell