Ingredients
| 1 celeriac, peeled and cut into wedges | |
| 2 tablespoons Dijon mustard | |
| 1 teaspoon sweet smoked paprika | |
| 1 tablespoon brown sugar | |
| 1 teaspoon garlic powder | |
| ½ teaspoon celery salt | |
| pinch chilli flakes | |
| ½ teaspoon mustard powder | |
| 1 teaspoon ground cumin | |
| 1 cup barbecue sauce (I used Lillies Smokey BBQ) |
I think of celeriac as one of the most underrated winter vegetables with its delicate celery flavour and a light nuttiness. Its versatility makes it a valuable addition to a gratin, mashes, soups and of course raw in a remoulade.
I’d been toying with the idea of treating a vegetable in southern barbecue style for a while, and while this version is cooked in the oven, there is no reason why you couldn’t do it in a barbecue. Be aware that many barbecue sauces often contain fish, so if you are vegetarian look out for a sauce that is suitable for you. I like to use a tangy, sweet and lightly smoked sauce here.
Instructions
| 1. | Preheat the oven to 160°C. |
| 2. | Put the celeriac in a large bowl and toss with the Dijon mustard. Put into a baking dish. |
| 3. | Combine the paprika, brown sugar, garlic powder, celery salt, chilli flakes, mustard powder and ground cumin and sprinkle over the celeriac. |
| 4. | Bake for 30 minutes, then add half the barbecue sauce along with ½ cup water, cover with foil and bake for 1 hour. |
| 5. | Remove from the oven, shred with a couple of forks, add the remaining barbecue sauce along with ¼-½ cup water, cover with foil and return to the oven for a further 30 minutes until very tender. This will make a substantial amount which can be reheated gently with a little water added to the pan. |
| 6. | Make a slaw (I used finely shredded red cabbage, spring onions and carrot with mayonnaise) and put into sliders or burgers with some pulled celeriac and then serve with potato wedges. |
Recipes and food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings.
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