This is the best way I ever eaten celeriac! I tried it like this at ‘Cote’ in Exeter and immediately knew I wanted to recreate it for myself. So here’s my recipe, including a different sauce and quinoa.
Celeriac is high in Vitamin K, which is beneficial for bone health. It is also high in antioxidants and Vitamin C, which influences and supports lower blood pressure.
Serves:
3-4 people
Preparation time: 30 min
Oven temperature: 200°C
Baking time: 15 min
Ingredients:
1 med-large celeriac
1 large onion, chopped
1 clove of garlic, finely chopped
1 tsp coconut oil
For the quinoa:
250g quinoa
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1 tbsp. coconut oil
Salt/pepper
Aubergine:
1 medium-sized aubergine
2 – 3 tbsp. olive oil
Salt/pepper
For the sauce:
150g sun-dried tomato
1 tsp. smoked paprika
1 tsp. paprika
¼ tsp. cayenne pepper
4 – 5 tbsp. oat milk (or other plant milk)
3 tbsp. sunflower seeds
Method:
Pre-heat the oven to 200°C.
Quinoa:
First wash the quinoa and add to a pan, along with all the spices, salt and pepper. Add double the amount of water as you would when cooking rice. Bring to the boil and simmer over a medium heat until the water has evaporated. Mix the coconut oil in to the quinoa.
Aubergine:
Cut the aubergine into 1 cm round slices and place onto a baking tray, without oil.
Bake for 15 minutes, then remove and place into a bowl with the salt, pepper and oil. Mix well until the aubergine starts to soften and set aside.
Celeriac:
Peel and wash the celeriac, then slice into 2-3 cm wide round slices. Heat the oil in a frying pan, then add celeriac slices. Cover and leave to fry over medium heat. Ideally you want to cook the celeriac slowly. Turn the celeriac frequently so it doesn’t burn - it usually takes around 15 minutes. After around 10 minutes, add the onion and garlic. Fry until everything is golden brown and the celeriac is nice and soft.
Sauce:
Place all the ingredients into a food processor and mix until you get a nice creamy sauce.
Prepare your plate with the quinoa at the bottom, the celeriac on top with some onion and garlic, then some of the aubergine around it and a spoonful of sauce to finish.
Bon appetit!