Continuing with my theme of simple Japanese good, vegetarian/vegan suppers, here is a lovely recipe for celeriac. Apart from the long roasting time, the rest of the recipe is so quick and easy you can do it in five minutes! This a real warmer as the winter evenings draw in.
- 2 tbsp vegetable oil
- 4 cloves of garlic, thinly sliced
- 1-2 celeriac, depending on size
- ground black pepper
- 1 tsp toasted sesame oil
- toasted sesame seeds
- 2 spring onions, finely sliced
- 100ml / 3¼ oz mirin rice wine (or dry sherry)
- 100ml / 3¼ oz rice vinegar
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
First scrub and top and tail the celeriac, removing all dirt. No need to peel them unless they are very old and scabby! Then prick all over with a fork up to 40 times. Place on a baking tray lined with parchment, douse them in oil, salt and pepper. Then put them in a pre-heated oven, 180 C. Roast them for 2-3 hours until they are caramelised and soft, basting them with the oil from time time, and turning them so they go golden brown all over.
Meanwhile make the wafu sauce (this can actually be made a long time in advance as the flavours need to fuse). Simply put all the ingredients together in a bowl and whisk.
Then slice the garlic and spring onions finely and quickly stir-fry them the sesame oil until they are crispy and golden brown. Set aside on kitchen paper to absorb excess oil
Once the celeriac is soft inside and crispy outside, slice into thick chunks or triangles, put on a serving plate and pour over the wafu sauce. Garnish with the crispy onions and garlic and sprinkle with more roasted sesame seeds. Serve with a green salad for a delicious light suppler