Equipment
Ingredients
Main Vegetable
- 1 celeriac, whole, scrubbed
- 15 ml olive oil
- 3 g salt
Sweet and Spicy Glaze
- 40 g harissa paste
- 45 ml maple syrup
- 15 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g garlic powder
- 2 g salt
Garnish
- 30 g sliced almonds
- 40 g pomegranate arils
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F).
Using a sharp chef's knife, trim the top and bottom of the celeriac to create flat surfaces. Carefully peel away all the tough, knobby exterior skin. Score the entire surface of the peeled celeriac in a crosshatch pattern about 1 centimeter deep.
Rub the celeriac with the first measure of olive oil and salt. Place it in a baking dish, cover tightly with aluminum foil to trap the steam, and roast for 60 minutes.
While the celeriac is roasting, combine the harissa paste, maple syrup, remaining olive oil, lemon juice, garlic powder, and salt in a small mixing bowl. Whisk until perfectly smooth.
Remove the foil from the baking dish. Using a pastry brush, generously coat the celeriac with the glaze. Return to the oven uncovered and roast for an additional 45 minutes, basting with more glaze from the bottom of the dish every 15 minutes.
Place a small skillet over medium heat. Add the sliced almonds and dry-toast them for 3 to 5 minutes, shaking the pan frequently until they are fragrant and golden brown.
Transfer the glazed celeriac to a serving platter. Pour any remaining sticky glaze from the pan over the top. Garnish heavily with the toasted almonds, fresh pomegranate arils, and chopped cilantro. Carve into wedges at the table.
Chef's Notes
- Scoring the celeriac deeply is crucial. It creates channels for the sweet and spicy glaze to penetrate the dense vegetable, ensuring flavor in every bite.
- Do not discard the thick celeriac peelings. Wash them thoroughly before peeling, and use the scraps to add deep, earthy flavor to vegetable stocks.
- The pomegranate arils and fresh cilantro are not just for presentation; they cut through the sweetness of the maple syrup, offering a necessary acidic and herbal balance.
- If your harissa paste is particularly fiery, you can cut the amount in half and substitute a mild tomato paste to maintain the color and viscosity of the glaze.
Storage
Refrigerator: 4 days — Store in an airtight container. The almonds will lose their crunch.
Reheating: Reheat in an oven at 180C until warmed through to restore the exterior glaze.
