Koji-marinated celeriac

4
20 minutes

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

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