Simon's on a mission to make us notice and love celeriac -- It's an often-overlooked root veg, but incredibly delicious, particularly when paired with this rich, saucy mixture and beautifully herbed dukkah!
You will need
For the celeriac
- 1 celeriac
- 20ml white wine vinegar
- 2 tablespoons olive oil
- Salt and pepper
For the sauce
- 2 red capsicum
- 1/2 lemon juice
- 4 tablespoons olive oil
- 1 teaspoon Kashmiri chilli powder (if using regular chilli powder, use LESS as it's much hotter!)
- 2 tablespoons crushed almonds (macadamias or cashews work well too)
Hemp seed dukkah
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons hemp seeds
- 2 tablespoons coriander seeds, toasted
- 1/2 teaspoon salt
- 75ml olive oil
- 1 bunch dill
Recipe: Simon Toohey
10 mins to prep
90 mins to cook
Preheat the oven to 180°C.
Sit the celeriac on baking paper and tin foil, pour over the vinegar, olive oil and salt and pepper and wrap up.
Put on a baking tray and cook for 1 hour 30 minutes or so until a skewer can slide in and out. This time will change depending on the size of the celeriac, a small one will take closer to 45 minutes.
In the meantime, place the capsicums on the hob on high heat and cook all over until black. They will make crackling sounds but don’t worry this is normal. Keep turning the peppers after a couple of minutes until they are black all over and collapse. Place them In a bowl and put a plate over the top to steam for 5 minutes.
Once the capsicums are cool enough to handle, remove the skins, stem and seeds. Keep any liquids they produce; they're great flavour for the sauce.
Blitz the almonds to a fine crumb. Add the peppers (and any reserved liquids), olive oil, chilli powder, lemon juice and blitz to combine. Add a good pinch of salt and stir through.
Grind thyme, oregano, hemp and coriander seeds to a rough powder. Add a pinch of salt and oil and combine. Set aside.
Once the celeriac is soft, remove from the oven and slice into quarters.
Pour the romesco sauce into your serving dish, top with celeriac, pour over the hemp seed dukkah and top with sprigs of dill.
Recipe: Simon Toohey