Recipe Index

Ingredients

• 1 celeriac (approx 1lb 10oz), scrubbed clean
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tsp paprika
• 3 tbsp apple sauce
• 2 tbsp soy sauce
• 1 tbsp gochujang
• small handful flaked almonds, toasted
• small handful fresh coriander leaves, roughly chopped
• small handful pomegranate seeds

Method

1. Heat the oven to 425°F and line a baking tray with kitchen foil.
2. Trim the top and bottom off the scrubbed celeriac and stab it all over with a knife so the seasoning can penetrate.
3. Stir the salt, black pepper, olive oil and paprika together in a small bowl, set the celeriac on the foil, and brush the mixture all over its surface.
4. Wrap the celeriac completely in the foil and roast it for 2 hours until tender, leaving the oven on when it comes out.
5. Stir the apple sauce, soy sauce and gochujang into a glaze in a clean bowl.
6. Unwrap the celeriac, cut a grid of lines about ¾ in deep across and down its top, and brush half the apple glaze all over it.
7. Roast the glazed celeriac for 15 minutes, brush it with the remaining glaze, and roast for a final 15 minutes until the glaze turns sticky.
8. Scatter the toasted flaked almonds, chopped coriander leaves and pomegranate seeds over the celeriac and carry it to the table whole.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data