Slow cooked celeriac with kimchi butter and apple and pear kimchi salsa

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 8

Dietary
Vegetarian

By Ravinder Bhogal
From Saturday Kitchen

Ingredients

For the slow cooked celeriac

  • 1kg/2 lb 4 oz celeriac, scrubbed and cleaned
  • 2 tbsp olive oil
  • 100g/3½ oz kimchi butter, see below
  • drizzle rapeseed oil, for frying
  • sea salt

For the kimchi butter

  • 225g/8 oz unsalted butter, softened
  • 150g/5½ oz kimchi, pureed
  • 1 tbsp gochujang

For the kimchi salsa

  • 150g/5½ oz kimchi, very finely chopped
  • 2 spring onions, thinly sliced
  • 1 small sharp apple (i.e. Granny Smith), finely diced
  • 1 nashi pear, finely diced
  • 1 baby cucumber, seeds removed and finely diced
  • 2 tbsp finely chopped coriander
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  • ½ tsp caster sugar
  • 1 lime, juice only

To serve

  • 50g/1¾ oz puffed wild rice
  • 40g/1½ oz mix black and white sesame seeds
  • 2 spring onions, julienned
  • 2 tbsp shiso cress
  • 2 tbsp amaranth cress
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