Recipe
Hasselback Celeriac with Chili Peanuts Recipe
This recipe is rated 3.0 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Comfort food
Lazy dinners
Main meals
This hasselback celeriac is the stuff that vegan dreams are made of. Roasted to perfection in a rich garlic, butter, and thyme mixture with a crunchy topping of chilli-spiked peanuts and melty parmesan, this recipe turns humble ingredients into pure comfort.
You will need
Serves 4
- 1 celeriac
- ½ cup peanuts, roasted and crushed (optional)
- ¼ cup maple syrup
- 2 tablespoons red wine vinegar
- 5 sprigs of thyme, stripped of stems
- 2 tablespoons of melted plant-based butter
- 2 tablespoons extra virgin olive oil
- 3 cloves of garlic, sliced thinly
- 1 long red chilli, cut in half and sliced (seeds removed optional)
- Salt and pepper, to taste
- 50g plant-based parmesan, grated thinly
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
Cut the celeriac’s top and tail, then using a peeler or a knife, peel the outside or gently cut the outside. Place two wooden spoons on either side of the celeriac and its flat side down on a chopping board and with a sharp knife cut all the way down from one end to the other as close to each other as possible.
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Step 3
In a bowl, put together the maple, vinegar, thyme, butter, oil, garlic, chilli, peanuts and salt. Pour over the celeriac trying to put it in between the cracks. Cover with baking paper, then foil and place in the oven. Take the tray out of the oven every so often and spoon the mixture over the celeriac, replacing the foil and putting back in the oven. Cook for 50 minutes.
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Step 4
For the last 10-15 minutes, remove the foil, sprinkle over the cheese, place back in the oven under the grill with the oven temp on full.
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Step 5
Finally, take the celeriac out of the oven. Keep spooning over the liquid. Let the celeriac cool, then place it on a serving plate and pour over the final liquid.
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Step 6
Serve as a part of a few dishes in the middle of the table.
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Recipe: Simon Toohey
