Whole roasted celeriac with sourdough croutons recipe
Whole roasted celeriac with hazelnuts, sourdough croutons and greens Roasting celeriac whole gives you a crunchy skin and a soft buttery centre. 1 celeriac, scrubbed2 tbsp unsalted butter½ tbsp salt2 juniper berries 250ml/9fl oz white wine vinegar250g/9oz sugar 2 pink or yellow beetroots, peeled and thinly sliced 4 slices sourdough bread, cut into cubes4 tbsp butter ½ tbsp sherry vinegar or white wine vinegar salt and freshly ground black pepper 1 celeriac, scrubbed 2 tbsp unsalted butter ½ tbsp salt 2 juniper berries 250ml/9fl oz white wine vinegar 250g/9oz sugar 2 pink or yellow beetroots, peeled and thinly sliced 4 slices sourdough bread, cut into cubes 4 tbsp butter ½ tbsp sherry vinegar or white wine vinegar salt and freshly ground black pepper 1 bunch pea shoots1 bunch celery leaves 250g/9oz hazelnuts, peeled and toasted 1 bunch pea shoots 1 bunch celery leaves 250g/9oz hazelnuts, peeled and toasted Method Preheat the oven to 180C/160C Fan/Gas 4.Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water.Put the beetroots in the pickling liquid and set aside for 30 minutes.To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water. Put the beetroots in the pickling liquid and set aside for 30 minutes. Put the beetroots in the pickling liquid and set aside for 30 minutes. To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce.