Koji-marinated celeriac
Item 1 of 1
- Side
- 4
- 20 minutes
This koji-marinated celeriac recipe sounds exotic but it's actually incredibly easy – the hardest part is sourcing some shio koji (an ingredient used in Japanese fermenting)! Marinating the celeriac wedges in the liquid both seasons the vegetable and brings its natural flavour to the fore.
First published in 2018
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Ingredients
Metric
Imperial
- 1 celeriac, peeled
- 150g of shio koji
- 1 handful of smoked almonds, chopped
- 1 handful of three-cornered garlic, chopped (optional)
- 1 knob of butter
SAVE RECIPE
Equipment
- Griddle pan
Method
1
Cut the celeriac into 16 wedges and place into a dish. Pour over the shio koji and rub evenly all over the wedges. Cover with cling film and leave in the fridge to marinate for 2 days
- 1 celeriac, peeled
- 150g of shio koji
2
Preheat an oven to 180°C/gas mark 5
3
When ready to cook, place a griddle pan over a very high heat. Wipe the celeriac with kitchen paper to remove any excess koji, then chargrill until dark defined lines appear on all sides. Transfer to a clean baking dish
4
Place the celeriac in the oven and cook for 5 minutes, or until cooked through but still slightly crunchy
5
Meanwhile, heat a pan over a medium heat and add a small knob of butter. Add the three-cornered garlic with a splash of water and cook for a few minutes until wilted
- 1 knob of butter
- 1 handful of three-cornered garlic, chopped
6
Place the celeriac on a serving plate and top with the chopped smoked almonds and three-cornered garlic
- 1 handful of smoked almonds, chopped
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