Slow Roast Celeriac
Neil Campbell from Rovi, explains how to slow roast a celeriac like they do in the restaurant.
- Ingredients
- Recipe
- Celeriac
- Whole Celeriac 700g-900g
- Vegetable Oil 6tbsp
- Flaked Sea Salt 2tsp
- Crushed Coriander Seeds 1tsp
- Crushed Fennel Seeds 1tsp
- Zhug
- 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)
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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
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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.