ROASTED AND PICKLED CELERY ROOT WITH SWEET CHILI DRESSING

Pickled celery root:

❚ 1 medium celery root, trimmed, peeled and cut into thin 2 1/2-inch (6 cm) -long batons (4 cups/500 g)

❚ 3 celery stalks, cut into thin 2 1/2-inch (6 cm) -long batons (1 cup/120 g)

❚ 2 garlic cloves, skin on, crushed with the side of a knife

❚ 3 limes: finely shave the peel to get 6 strips, then juice it to get 1/4 cup (60 mL)

❚ 1/2 cup plus 2 tbsp (150 mL) rice vinegar

❚ 1 1/2 tsp flaked sea salt

Sweet chili dressing:

❚ 1/2 cup (120 mL) sunflower oil

❚ 5 garlic cloves, very finely sliced

❚ 3 red chilies, finely sliced into rounds ( cup/30 g)

1⁄

3

❚ 2 whole star anise

❚ 4 1/2 tsp white or black sesame seeds, or a mixture of both, well toasted

❚ 7 1/2 tsp maple syrup

❚ 1 tbsp rice vinegar

❚ 1/4 cup (60 mL) soy sauce

❚ 2 tbsp finely chopped chives

❚ 1 Whole Roasted Celery Root (recipe follows), cut into 8 wedges

❚ Flaked sea salt

❚ 2 green onions, finely sliced at an angle

❚ 1/4 cup (5 g) Thai basil leaves

1. For the pickled celery root: In a large bowl, combine the celery root batons, celery, garlic, lime peel, lime juice, vinegar and salt and set aside for 2 hours, stirring now and then.

2. For the dressing: Heat the sunflower oil in a small saucepan on medium-high heat. Once very hot, add the garlic, chilies and star anise and fry for 2–2 1/2 minutes, stirring to separate the garlic slices, until the garlic is crisp and pale golden (it will continue to colour after you take it out of the oil, so don't take it too far). Strain through a sieve set on top of a small heatproof bowl to collect the oil. Set the fried chili and garlic aside. Remove 1/3 cup (80 mL) of the aromatic oil and reserve for another recipe. Combine 7 1/2 tsp of the remaining aromatic oil with the sesame seeds, maple syrup, vinegar, soy sauce and chives and stir to mix.

3. Preheat the oven to 425°F (200°C fan). Line a baking sheet with parchment paper.

4. Place the roasted celery root wedges on the prepared baking sheet, cut-side up. Make sure they've been brushed with their cooking oil and caramel (if not, brush with some olive oil and a little maple syrup or honey; see below). Roast for 20 minutes, or until golden brown.

5. Arrange the wedges on a large platter and sprinkle with a little salt.

6. Add the reserved fried chili and garlic to the dressing and spoon over and around the celery root. Top with 1 1/3 cups (200 g) of the pickled celery root mixture (avoiding the pickling liquid). Garnish with the green onions and Thai basil and serve immediately. Serves: two as a main or four as a side

WHOLE ROASTED CELERY ROOT

1 large celery root, hairy roots discarded (no need to peel) and scrubbed clean (2 lb/900 g)

❚ 1/4 cup (60 mL) olive oil

❚ 1 1/2 tsp flaked sea salt

1. Preheat the oven to 375°F (170°C fan). Line a baking sheet with parchment paper.

2. Pierce the celery root with a fork all over about 40 times and place on the prepared baking sheet. In a small bowl, mix together the olive oil and salt, then rub the celery root generously with the oil mixture. Roast for a minimum of 2 1/4 hours, or up to 2 3/4 hours, depending on the size of your celery root, basting with oil every 20 minutes or so, until the celery root is deeply browned, soft all the way through and oozes a celery root caramel.

3. Let rest for 15 minutes, then cut into eight wedges, brushing each cut side with the oil and caramel left on the baking sheet (you may need to add a little more oil if there isn't enough to coat the cut sides).