Grilled Marinated Celeriac Recipes

SIMPLE CELERIAC STEAK

Steps:

• Preheat oven to 200°C/400°F.
• Peel celery root and cut into 1 cm/0.4 inch slices.
• Whisk together mustard, apple cider vinegar, maple syrup, crushed garlic, half a tablespoon of olive oil, salt and pepper. Brush half of the mixture over celery slices.
• Roast celeriac steaks for about 25 minutes, turn them over and brush with remaining marinade. Continue roasting for about 30 minutes, until tender and golden.
• Meanwhile mix together pomegranate seeds, chopped cilantro and walnuts, lime juice, one tablespoon of olive oil, salt and pepper.
• Serve celeriac steaks warm, top with a generous amount of pomegranate mixture. Enjoy!

GRILLED MARINATED CELERIAC

Steps:

• Peel the celeriac (best done with a paring knife rather than a vegetable peeler) and cut in 3/8" x 3/8" spears.
• Mix the olive oil, lemon juice, herbs, garlic and hot sauce and marinate the spears for an hour to 8 hours.
• Remove the spears from the marinade (reserving marinade) and grill slowly on a medium hot fire, turning occasionally, until the spears lose their crunch and start to char on the edges.
• Return the spears to the marinade and toss briefly, to coat. Scatter with salt to taste and serve immediately.

WHOLE ROASTED CELERIAC

Steps:

• Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender - if not give it 30 mins more.
• To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.

MARINATED GRILLED VEGETABLES

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
• While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
• When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.