Grilled celeriac skewers with golden syrup glaze

5.00

These celeriac skewers from Rishim Sachdeva are made by cooking thin slivers of celeriac, marinated in lightly spiced Carapelli olive oil and golden syrup, until they are sticky and crisp, and then serving them over crunchy toasted sourdough. An innovative, vegan alternative for a barbecue.

First published in 2024
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Ingredients

Metric

Imperial

Equipment

  • Skewers

Method

1

Peel and clean the celeriac. Using a Chiba slicer or a mandolin, thinly slice the celeriac

2

In a small bowl, combine the chilli flakes, olive oil, golden syrup, sea salt, and lime zest to create a glaze

3

Marinate the sliced celeriac in the prepared glaze and let it sit for about 15 minutes until it becomes slightly soft

4

Heat up a plancha or grill for cooking the celeriac skewers

5

Skewer the marinated celeriac slices and place them under the preheated grill or on the plancha

6

Press the skewers gently with a chef’s press and cook them on each side for about 3 minutes until they are tender and caramelised

7

Meanwhile, grill the sourdough until lightly toasted

  • 1 slice of sourdough
8

Drizzle the toasted sourdough with olive oil and brush it with the remaining glaze to make it nice and smoky and sticky

9

To assemble, place the grilled celeriac skewers on top of the grilled sourdough

10

Scatter the chopped kimchi and fresh herbs over the top, and drizzle with more olive oil to finish

First published in 2024
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After years spent in modern European kitchens, in 2019 Rishim Sachdeva decided to start cooking plant-based food – and he hasn’t looked back since.

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