Apple-glazed celeriac
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 6–8
Slowly roasting a whole celeriac brings out its natural sweetness and makes a luxe veggie main for a Sunday roast. Celeriac isn't the prettiest of veg, but when seasoned well and brushed with a sticky apple, soy and gochujang sauce it's a joy to eat and requires very little effort.
Each serving provides 96 kcal, 2.2g protein, 6.3g carbohydrate (of which 5.2g sugars), 6.8g fat (of which 1g saturates), 0.6g fibre and 2.11g salt.
Ingredients
- 1 celeriac (approx 750g/1lb 10oz), scrubbed clean
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 tsp paprika
- 3 tbsp apple sauce
- 2 tbsp soy sauce
- 1 tbsp gochujang
- small handful flaked almonds, toasted
- small handful fresh coriander leaves, roughly chopped
- small handful pomegranate seeds
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil.
Cut off the top and bottom of the celeriac and carefully stab it all over with a knife. Mix the salt, pepper, oil and paprika in a small bowl. Place the celeriac on the baking tray. Drizzle with the paprika mixture and brush all over. Wrap the celeriac completely in the foil and roast for 2 hours, or until tender. Leave the oven on.
Mix the apple sauce, soy sauce and gochujang well in a bowl and set aside.
Remove the foil from the celeriac and carefully cut 2cm/¾in deep lines across and down the celeriac in a grid pattern. Brush half of the apple mixture all over the celeriac and roast for another 15 minutes. Remove from the oven, brush over the rest of the apple mixture and roast for a final 15 minutes.
Sprinkle with the almonds, coriander and pomegranate seeds and serve.
