Koji-marinated celeriac
by
- Side
- Easy
- 4
- 20 minutes
PT20M
This koji-marinated celeriac recipe is incredibly easy to make. Marinating the celeriac wedges in the liquid both seasons the vegetable and brings its natural flavour to the fore.
Ingredients
- 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
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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Koji-marinated celeriac
