Gochujang-glazed celeriac with black beans & green salsa
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Gochujang-glazed celeriac with black beans & green salsa

By Rosie Birkett

Discover the earthy flavours of celeriac and celebrate this underrated root veg. It's topped with a chilli glaze and served with black beans and green salsa

  • Prep:30 mins
    Cook:45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 840
  • fat 56g
  • saturates 17g
  • carbs 52g
  • sugars 28g
  • fibre 27g
  • protein 18g
  • salt 4.8g

Ingredients

  • handful of sea salt flakes (about 25g)
  • 1 medium celeriac (about 750g), peeled, halved and cut into 3cm-thick wedges
  • sunflower oil, for frying
  • 1-2 shallots, finely sliced
  • 2 tbsp gochujang paste
  • 50g salted butter
  • 3 tsp honey
  • 1 orange, juiced
  • 2 tsp cornflour
  • 1 tbsp sesame seeds
  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1 onion, chopped
  • small bunch of coriander, stems finely chopped and leaves reserved
  • pinch of ground coriander
  • 400g can black beans, undrained
  • ½ lime, juiced
  • 1 green apple, cored and roughly chopped
  • ½ green chilli, deseeded
  • 1 tbsp pumpkin seeds, toasted
  • ½ lime, juiced
  • 1 tbsp olive oil

Method

  1. Heat the oven to 200C/180C fan/gas 6. Scatter the salt over a large lined baking tray in an even layer. Put the celeriac on top of the salt and roast for 15 mins on the top shelf of the oven.

  2. Meanwhile, make the glaze. Put the gochujang, butter, honey, a pinch of salt, 1 tbsp water, the orange juice and cornflour in a pan and cook, stirring, for 2-3 mins or until smooth. Set aside. 

  3. Leave the celeriac to cool slightly. Dust off the excess salt and dip in the glaze, turning to coat. Discard the salt from the tray, return the wedges to it and roast for 10 mins more. Glaze again, scatter over the sesame seeds and roast for 10 mins more until caramelised.

  4. To make the beans, heat the oil in a heavy-based frying pan over a medium heat. Fry the cumin and bay leaf until sizzling, then add the onion, coriander stems, ground coriander and a good pinch of salt. Fry, stirring, for 8 mins until golden and soft. Add the beans and their liquid and a pinch of salt and bring to the boil. Simmer for 5-8 mins, stirring, until the liquid is almost evaporated and the beans are creamy. Remove the bay leaf and stir in the lime juice. Set aside and keep warm. 

  5. To make the salsa, put the apple, chilli, pumpkin seeds, lime juice and reserved coriander leaves in a food processor and blitz until combined but chunky. Add the oil and blitz again. Season to taste.

  6. Heat the sunflower oil in a non-stick frying pan and fry the shallots over a low-medium heat for 15 mins until just golden and crisp. Put on a plate lined with kitchen paper to drain, then season. Serve the beans topped with the celeriac, crisp shallots and salsa.

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