A comforting autumn dish consisting of roasted celeriac, mushrooms, and a flavourful cobnut relish infused with ginger, chili, and lime
Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 2
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the celeriac
- 1 small celeriac, scrubbed
- 1 bunch fresh thyme, chopped
- 2 bay leaves, chopped
- 3 garlic cloves, crushed
- 2 tbsp olive oil
For the mushrooms
- 10g/⅓oz butter
- olive oil
- 200g/7oz mixed wild mushrooms
For the cobnut relish
- 20g/¾oz cobnuts, toasted and chopped
- 1 shallot, diced
- 2 garlic cloves, crushed
- 2cm piece of fresh root ginger, peeled and minced
- 1 red chilli, chopped
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 limes, juice only
- 1 tsp fresh parsley, chopped
- 1 tsp fresh tarragon, chopped
- salt and freshly ground black pepper
Method
To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours.
After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside.
Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked.
Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed.
To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish.