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Roasted and pickled celeriac with sweet chilli dressing
Fruit and vegetables
3
limes
1 medium
celeriac
, trimmed, peeled and cut into thin 6cm/2½in long batons
3
celery
sticks, cut into thin 6cm/2½in long batons
2
garlic
cloves, skin on and crushed with the side of a knife
1 whole
celeriac
, washed and patted dry
2
spring onions
, thinly sliced at an angle, to serve
5g/⅛oz picked
Thai basil
leaves, to serve
5
garlic
cloves, thinly sliced
3 red
chillies
, thinly sliced into rounds
2 tbsp finely chopped
chives
Cooking ingredients
150ml/5fl oz
rice vinegar
20g/½ oz flaky sea
salt
dash
olive oil
pinch flaked
sea salt
drizzle
maple syrup
or honey (optional)
1½ tbsp white or black
sesame seeds
(or a mix of both)
120ml/4fl oz
sunflower oil
2 whole
star anise
2½ tbsp
maple syrup
1 tbsp
rice vinegar
4 tbsp
soy sauce
Back to recipe
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