Celeriac with sweet chilli dressing recipe
Roasted and pickled celeriac with sweet chilli dressing Ottolenghi serves celeriac two ways with a flavour-packed sweet chilli dressing. You can make the pickled celeriac up to three days ahead. 3 limes1 medium celeriac, trimmed, peeled and cut into thin 6cm/2½in long batons3 celery sticks, cut into thin 6cm/2½in long batons2 garlic cloves, skin on and crushed with the side of a knife150ml/5fl oz rice vinegar20g/½ oz flaky sea salt 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 1 whole celeriac, washed and patted drydash olive oilpinch flaked sea saltdrizzle maple syrup or honey (optional)2 spring onions, thinly sliced at an angle, to serve5g/⅛oz picked Thai basil leaves, to serve 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 1½ tbsp white or black sesame seeds (or a mix of both)120ml/4fl oz sunflower oil5 garlic cloves, thinly sliced3 red chillies, thinly sliced into rounds2 whole star anise 2½ tbsp maple syrup1 tbsp rice vinegar4 tbsp soy sauce2 tbsp finely chopped chives 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 Method To make the pickled celeriac, finely shave the rind of one of the limes to get 6 strips, then juice the limes to make 4 tablespoons of juice. Combine the lime strips and juice with all the other ingredients for the pickled celeriac in a large bowl and set aside for at least 2 hours, stirring now and then while you prepare the rest of the dish. You can make this up to 3 days ahead and keep it refrigerated.To make the roasted celeriac, preheat the oven to 170C/150C Fan/Gas 3. Rub the celeriac with oil and sea salt and then place it root-side down on a sheet of foil and wrap the foil around it to seal. Roast for about 3 hours, or until the celeriac feels tender inside when pressed. Remove from the oven and leave to cool before cutting into 8 wedges.Turn the oven up to 220C/200C Fan/Gas 6. Place the wedges on a lined baking tray, cut side up. Brush them with any oil remaining from roasting, along with any caramelised juices. You may need to brush with a little more olive oil and a little maple syrup or honey. Roast for 20 minutes, or until golden-brown.To make the sweet chilli dressing, dry fry the sesame seeds in a small frying pan over a medium heat until nicely toasted. Remove from the heat and set aside. Heat the sunflower oil in a small saucepan on a medium heat. Once hot, add the garlic, chillies and star anise and fry for 2–2½ minutes, or until the garlic is crisp and pale golden-brown, stirring to separate the garlic slices. Strain through a sieve set on top of a small heatproof bowl to collect the oil. Set the fried chilli and garlic aside, to serve. Combine 40ml/1½fl oz of the aromatic oil with all the remaining ingredients for the dressing, and keep the rest to use in a different dish. To serve, arrange the wedges on a large platter and sprinkle with a little flaked salt. Add the fried chilli and garlic to the dressing and spoon over and around the celeriac. Top with 200g/7oz of the pickled celeriac mixture, avoiding the pickling liquid, garlic and lime rind. Garnish with spring onions and Thai basil, and serve. To make the pickled celeriac, finely shave the rind of one of the limes to get 6 strips, then juice the limes to make 4 tablespoons of juice. Combine the lime strips and juice with all the other ingredients for the pickled celeriac in a large bowl and set aside for at least 2 hours, stirring now and then while you prepare the rest of the dish. You can make this up to 3 days ahead and keep it refrigerated. To make the pickled celeriac, finely shave the rind of one of the limes to get 6 strips, then juice the limes to make 4 tablespoons of juice. Combine the lime strips and juice with all the other ingredients for the pickled celeriac in a large bowl and set aside for at least 2 hours, stirring now and then while you prepare the rest of the dish. You can make this up to 3 days ahead and keep it refrigerated. To make the roasted celeriac, preheat the oven to 170C/150C Fan/Gas 3. Rub the celeriac with oil and sea salt and then place it root-side down on a sheet of foil and wrap the foil around it to seal. Roast for about 3 hours, or until the celeriac feels tender inside when pressed. Remove from the oven and leave to cool before cutting into 8 wedges. To make the roasted celeriac, preheat the oven to 170C/150C Fan/Gas 3. Rub the celeriac with oil and sea salt and then place it root-side down on a sheet of foil and wrap the foil around it to seal. Roast for about 3 hours, or until the celeriac feels tender inside when pressed. Remove from the oven and leave to cool before cutting into 8 wedges. Turn the oven up to 220C/200C Fan/Gas 6. Place the wedges on a lined baking tray, cut side up. Brush them with any oil remaining from roasting, along with any caramelised juices. You may need to brush with a little more olive oil and a little maple syrup or honey. Roast for 20 minutes, or until golden-brown. Turn the oven up to 220C/200C Fan/Gas 6. Place the wedges on a lined baking tray, cut side up. Brush them with any oil remaining from roasting, along with any caramelised juices. You may need to brush with a little more olive oil and a little maple syrup or honey. Roast for 20 minutes, or until golden-brown. To make the sweet chilli dressing, dry fry the sesame seeds in a small frying pan over a medium heat until nicely toasted. Remove from the heat and set aside. Heat the sunflower oil in a small saucepan on a medium heat. Once hot, add the garlic, chillies and star anise and fry for 2–2½ minutes, or until the garlic is crisp and pale golden-brown, stirring to separate the garlic slices. To make the sweet chilli dressing, dry fry the sesame seeds in a small frying pan over a medium heat until nicely toasted. Remove from the heat and set aside. Heat the sunflower oil in a small saucepan on a medium heat. Once hot, add the garlic, chillies and star anise and fry for 2–2½ minutes, or until the garlic is crisp and pale golden-brown, stirring to separate the garlic slices. Strain through a sieve set on top of a small heatproof bowl to collect the oil. Set the fried chilli and garlic aside, to serve. Combine 40ml/1½fl oz of the aromatic oil with all the remaining ingredients for the dressing, and keep the rest to use in a different dish. Strain through a sieve set on top of a small heatproof bowl to collect the oil. Set the fried chilli and garlic aside, to serve. Combine 40ml/1½fl oz of the aromatic oil with all the remaining ingredients for the dressing, and keep the rest to use in a different dish. To serve, arrange the wedges on a large platter and sprinkle with a little flaked salt. Add the fried chilli and garlic to the dressing and spoon over and around the celeriac. Top with 200g/7oz of the pickled celeriac mixture, avoiding the pickling liquid, garlic and lime rind. Garnish with spring onions and Thai basil, and serve. To serve, arrange the wedges on a large platter and sprinkle with a little flaked salt. Add the fried chilli and garlic to the dressing and spoon over and around the celeriac. Top with 200g/7oz of the pickled celeriac mixture, avoiding the pickling liquid, garlic and lime rind. Garnish with spring onions and Thai basil, and serve.