Roasted and pickled celeriac with sweet chilli dressing

111 Matt Tebbutt recipe template

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves 2


By Yotam Ottolenghi
From Saturday Kitchen


For the pickled celeriac

  • 3 limes
  • 1 medium celeriac, trimmed, peeled and cut into thin 6cm/2½in long batons
  • 3 celery sticks, cut into thin 6cm/2½in long batons
  • 2 garlic cloves, skin on and crushed with the side of a knife
  • 150ml/5fl oz rice vinegar
  • 20g/½ oz flaky sea salt

For the roasted celeriac

  • 1 whole celeriac, washed and patted dry
  • dash olive oil
  • pinch flaked sea salt
  • drizzle maple syrup or honey (optional)
  • 2 spring onions, thinly sliced at an angle, to serve
  • 5g/⅛oz picked Thai basil leaves, to serve

For the sweet chilli dressing

  • 1½ tbsp white or black sesame seeds (or a mix of both)
  • 120ml/4fl oz sunflower oil
  • 5 garlic cloves, thinly sliced
  • 3 red chillies, thinly sliced into rounds
  • 2 whole star anise
  • 2½ tbsp maple syrup
  • 1 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 2 tbsp finely chopped chives
Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!