Slow cooked celeriac with kimchi butter and apple and pear kimchi salsa
A super seasonal dish using slow cooked celeriac, with kimchi butter. Served with an apple and pear kimchi salsa. Delicious!
Ingredients
For the slow cooked celeriac
- 1kg/2 lb 4 oz celeriac, scrubbed and cleaned
- 2 tbsp olive oil
- 100g/3½ oz kimchi butter, see below
- drizzle rapeseed oil, for frying
- sea salt
For the kimchi butter
For the kimchi salsa
- 150g/5½ oz kimchi, very finely chopped
- 2 spring onions, thinly sliced
- 1 small sharp apple (i.e. Granny Smith), finely diced
- 1 nashi pear, finely diced
- 1 baby cucumber, seeds removed and finely diced
- 2 tbsp finely chopped coriander
- 2 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp caster sugar
- 1 lime, juice only
To serve
- 50g/1¾ oz puffed wild rice
- 40g/1½ oz mix black and white sesame seeds
- 2 spring onions, julienned
- 2 tbsp shiso cress
- 2 tbsp amaranth cress
Method
To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4.
Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife.
To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required.
To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside.
Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble.
Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses.
