Slow Roast Celeriac

Neil Campbell from Rovi, explains how to slow roast a celeriac like they do in the restaurant.

Whole Celeriac 700g-900g
Vegetable Oil 6tbsp
Flaked Sea Salt 2tsp
Crushed Coriander Seeds 1tsp
Crushed Fennel Seeds 1tsp
Parsley chopped + stalks 80g
Coriander chopped + stalks 160g
Green chilli sliced seeds #3
Garlic cloves #3
Cumin seeds - toasted and ground 1 tsp
Cardamom Powder ¼ tsp
Ground cloves ¼ tsp
Caster sugar 1 tsp
Lemon juice 1tbsp
Preserved lemon zest 5g
Olive oil 1tsp
Water if needed
Step 01: Roast the Celeriac (5HRS)

Preheat the oven to 190 degrees fan or gas mark 5.

Wash celeriac and remove any soil residue around the root but leave skin on. If the celeriac is not stable standing up, cut the base flat by using a knife.

Mix salt in with the crushed coriander and fennel spices. Using a meat skewer stab the celeriac about 20 times all over.

Place the celeriac in a high-sided roasting tray and pour 5tbsp vegetable oil over the top so all sides get covered and sprinkle the salt mix all over.

Roast the celeriac for a total of 5 hours; 190 degrees/gas mark 5 for the first hour. Then turn heat down to 120 degrees/gas mark 1, and baste every 30 minutes for remaining 4 hours.

Step 02: Make the Zhug

To make the zhug, start by blitzing the chilli, garlic, oil and lemon juice and preserved lemon, now add the remaining ingredients and give a final blitzing into a coarse paste.

*It's important not to over blitz, some texture is important. If needed add water to obtain correct consistency.

Taste for salt and lemon juice.

Store in a sealed container with small splash of olive oil over top.

After cooking, the celeriac can be stored in the fridge for 2 days no problem.

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