Roast celeriac with chive chilli oil
Ingredients
- 1 celeriac (750g)
- 2 tbsp rapeseed oil
- ¾ tsp fine sea salt
- 1 tbsp cornflour
- 75ml light soy sauce
- 4 tbsp crispy chilli in oil
- 3 tbsp black rice vinegar
- 50g salted roast peanuts, finely chopped
- 3 tbsp toasted sesame oil
- 2 tbsp rapeseed oil
- 4cm ginger, grated
- 4 garlic cloves, minced
- 50g chives, finely chopped
- Rice
Steps
- Heat the oven to 180°C. Wash and scrub the celeriac. Cut off any hairy bits.
- Put the celeriac on a sheet of foil large enough to wrap it in, rub all over with the oil and then the salt.
- Wrap the celeriac in the foil, pop the parcel on an oven tray and bake for an hour and a half.
- Meanwhile in a bowl combine the cornstarch with 50ml water. Add the soy sauce, crispy chilli oil and black vinegar. Set aside.
- In a dry pan toast the peanuts on medium heat stirring frequently, until golden brown. Set aside.
- Pour the sesame oil and rapeseed oil into the pan and, once hot, add the ginger and garlic. Cook until fragrant.
- Add half the chives, cook, stirring, for a minute. Then add the soy mixture, cook, stirring, for a minute, then take off the heat.
- Unwrap the celeriac and put it on a board. Turn it upside down then cut into 1 ½ cm-thick slices.
- Serve fanned out celeriac slices over rice, pour the sauce all over them and sprinkle with remaining chives and chopped peanuts.