Slow cooked celeriac with pear and apple salsa recipe
Slow cooked celeriac with kimchi butter and apple and pear kimchi salsa A super seasonal dish using slow cooked celeriac, with kimchi butter. Served with an apple and pear kimchi salsa. Delicious! 1kg/2 lb 4 oz celeriac, scrubbed and cleaned2 tbsp olive oil100g/3½ oz kimchi butter, see belowdrizzle rapeseed oil, for fryingsea salt 1kg/2 lb 4 oz celeriac, scrubbed and cleaned 2 tbsp olive oil 100g/3½ oz kimchi butter, see below drizzle rapeseed oil, for frying sea salt 225g/8 oz unsalted butter, softened150g/5½ oz kimchi, pureed1 tbsp gochujang 225g/8 oz unsalted butter, softened 150g/5½ oz kimchi, pureed 1 tbsp gochujang 150g/5½ oz kimchi, very finely chopped2 spring onions, thinly sliced1 small sharp apple (i.e. Granny Smith), finely diced1 nashi pear, finely diced1 baby cucumber, seeds removed and finely diced2 tbsp finely chopped coriander2 tsp sesame oil1 tsp rice vinegar½ tsp caster sugar1 lime, juice only 150g/5½ oz kimchi, very finely chopped 2 spring onions, thinly sliced 1 small sharp apple (i.e. Granny Smith), finely diced 1 nashi pear, finely diced 1 baby cucumber, seeds removed and finely diced 2 tbsp finely chopped coriander 2 tsp sesame oil 1 tsp rice vinegar ½ tsp caster sugar 1 lime, juice only 50g/1¾ oz puffed wild rice40g/1½ oz mix black and white sesame seeds2 spring onions, julienned2 tbsp shiso cress2 tbsp amaranth cress 50g/1¾ oz puffed wild rice 40g/1½ oz mix black and white sesame seeds 2 spring onions, julienned 2 tbsp shiso cress 2 tbsp amaranth cress Method To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife.To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required.To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses. To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife. To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required. To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required. To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses.