Gochujang glazed celeriac

Gochujang glazed celeriac

Tags

beans

Cook

Ingredients

  • Handful of sea salt flakes
  • 2 celeriac, peeled
  • 4 shallots, finely sliced
  • 2 tbsp gochujang
  • 50g salted butter
  • 3 tsp agave
  • 1 orange, juiced
  • 2 tsp cornflour
  • 1 tbsp sesame seeds
  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bunch coriander, stems finely chopped
  • Pinch of coriander
  • 1 tbsp chipotle paste
  • 400g can black beans
  • ½ lime, juiced
  • 1 green apple, roughly chopped
  • ½ green chilli, deseeded
  • 1 tbsp pumpkin seeds, toasted
  • ½ lime, juiced
  • 1 tbsp olive oil

Steps

  1. Preheat the oven to 180°C. Scatter salt over a large lined baking tray in an even layer.
  2. Cut the celeriac into 3cm thick pieces and place on top of the salt. Roast for 15 minutes on the top shelf of the oven.
  3. Meanwhile in a saucepan add the gochujang, butter, agave, salt, 1 tablespoon water, orange juice and cornflour. Cook for 2-3 minutes stirring constantly. Set aside.
  4. Let the celeriac cool slightly. Dust off excess salt and dip in the glaze, turning to coat.
  5. Discard the salt from the tray, return the wedges to it and roast for 10 mins more.
  6. Glaze again, scatter over the sesame seeds and roast for 10 mins more until caramelised.
  7. Meanwhile heat oil in the wok over medium heat.Fry the cumin seeds and bay leaf until sizzling.
  8. Add the onion, garlic, coriander stems, coriander, chipotle paste and a pinch of salt. Cook until golden and soft.
  9. Add the beans and their liquid and bring to the boil. Simmer, stirring, until the liquid is mostly evaporated.
  10. Remove the bay leaf and stir in the lime juice.
  11. Add ingredients from apple to lime juice in a blender with the coriander leaves. Blend until roughly combined. Season to taste.
  12. Heat vegetable oil in a non-stick pan and fry the shallots over low-medium heat until just golden and crispy. Place a paper towel lined plate to drain then season.