Directions
- 1Peel the celery root and place it in a pot with water, soy sauce, cinnamon, star anise, and celery leaves. Bring to a boil, then lower the heat and simmer for about 20 minutes until softened but still firm.
- 2Preheat the oven to 220°C (turbo). In a pan, heat olive oil over medium heat. Sauté the onion for 3-4 minutes, then add garlic and thyme. After 2 minutes, stir in coriander seeds, smoked paprika, chili flakes, salt, and sugar. Cook for another 2 minutes.
- 3Pour in the water and let it evaporate, forming a light caramel. Add the red wine and let it reduce for 5-6 minutes until slightly thickened.
- 4Place the celery root in an ovenproof dish and coat generously with the sauce. Roast for 30 minutes, basting with more sauce every 10 minutes until deeply caramelized and golden.
- 5Let it rest for a few minutes, then slice thinly like pastrami. Drizzle with extra sauce and enjoy.
Ingredients
- 1 large celery root
- 1 cup soy sauce
- 5 cinnamon sticks
- 5 star anise
- 1 from the root celery stems and leaves
- 3 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 5 sprigs fresh thyme
- 1 tbsp coriander seeds
- 1 tsp smoked paprika
- 1 tsp chili flakes
- 1 tsp salt
- 4 tbsp sugar
- 3 tbsp water
- 2 cups red wine
Equipment
potpanovenproof dishknife
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