Roasted and pickled celeriac with sweet chilli dressing from Ottolenghi Flavour / Flavor (page 55) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • sesame seeds
  • soy sauce
  • celery
  • chives
  • garlic
  • limes
  • maple syrup
  • whole star anise
  • rice vinegar
  • sunflower oil
  • celeriac
  • red chillies
  • Thai basil
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Poppyseedbagel on January 18, 2021

    Absolutely gorgeous but a lot of work with all the basting... I was glad we had an enormous celeriac. The recipe in Flavour is different from the online one which requires more salt - might be too salty. However, in the book, the instruction is to cut “batons“ of celeriac, which implies they are quite big. I think it would be better to have juliennes, as per the recipe online. The salad does need the amount of salt specified in Flavour.

  • jaelsne on October 31, 2020

    Delicious. As with many of Ottolenghi recipes, the cooking itself takes much less time than the prep. All in all, the preparation was far less complex than it first appears. The flavors were well balanced. I'm not sure what a "medium" celery root looks like, but I wish I had doubled the roasted root. There is still plenty of salad and sauce left for more.

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