Grilled celeriac skewers with golden syrup glaze
- Side
- 2
- 60 minutes
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.
Ingredients
Metric
Imperial
- 1/2 head of celeriac
- 10g of chilli flakes
- 30ml of extra virgin olive oil, plus more for drizzling
- 100ml of golden syrup
- zest of 1 lime
- 1 slice of sourdough
- 50g of kimchi, roughly chopped
- 1 handful of chives, finely chopped
- 1 handful of fresh parsley, finely chopped
- flaky sea salt
Equipment
- Skewers
Method
Peel and clean the celeriac. Using a Chiba slicer or a mandolin, thinly slice the celeriac
- 1/2 head of celeriac
In a small bowl, combine the chilli flakes, olive oil, golden syrup, sea salt, and lime zest to create a glaze
- 10g of chilli flakes
- 30ml of extra virgin olive oil
- 100ml of golden syrup
- zest of 1 lime
Marinate the sliced celeriac in the prepared glaze and let it sit for about 15 minutes until it becomes slightly soft
Heat up a plancha or grill for cooking the celeriac skewers
Skewer the marinated celeriac slices and place them under the preheated grill or on the plancha
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
Meanwhile, grill the sourdough until lightly toasted
- 1 slice of sourdough
Drizzle the toasted sourdough with olive oil and brush it with the remaining glaze to make it nice and smoky and sticky
To assemble, place the grilled celeriac skewers on top of the grilled sourdough
Scatter the chopped kimchi and fresh herbs over the top, and drizzle with more olive oil to finish
- 50g of kimchi, roughly chopped
- 1 handful of chives, finely chopped
- 1 handful of fresh parsley, finely chopped
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