Baked and burnt celeriac with grilled kale and roasted garlic dressing (Vegan)

Authorcrumbs

Ben Faker is the new head chef at Glassboat. He has lived and cooked abroad for much of his life; in fact, it was during his 12 years in Sydney that he developed his globally influenced seasonal and ingredient-led cooking style. This is exactly the kind of food you’ll find at the longstanding Glassboat restaurant, which has been moored at Welsh Back since 1986. Some top West Country produce is prepared with both traditional and modern techniques in dishes that are elegantly simple but with a contemporary edge.

Yields4 Servings
 2 medium celeriac
 olive oil, for roasting
 1 garlic bulb
 50 g basil leaves
 50 g parsley leaves
 50 ml sherry vinegar
 150 ml extra virgin olive oil
 80 g almonds
 bunch kale
1

Preheat the oven to 180C/350F/gas mark 4.

2

Leaving the skin on, clean the celeriac under cold water with a stiff brush to remove any dirt.

3

Remove the stem and root from one of the celeriac, place it onto a square of tin foil and coat liberally with olive oil and salt and pepper. Wrap it up in the foil and bake for 1½ hours until cooked through. Then set aside and allow to cool in the foil, leaving the oven on.

4

Meanwhile, prepare the burnt celeriac purée. Remove the stem and root from the other celeriac and slice it into 2cm-thick discs. Brush with olive oil and place onto a hot charcoal grill, or in a griddle pan. Burn the celeriac until totally black all over.

5

Place the burnt celeriac into a pan and cover with water. Season with salt and pepper and simmer until the celeriac is soft and the water has reduced by half.

6

Place the burnt celeriac and half of the water into a blender and blend until smooth (you may need to add a little more of the water). Taste the purée and adjust the seasoning as required.

7

For the garlic dressing, slice the top off the head of garlic and dress with olive oil and salt and pepper. Wrap the garlic in foil and bake in the hot oven until soft (about 20-30 minutes) then remove and allow to cool, leaving the oven on.

8

Press out the cooked flesh from the head of garlic and, using a pestle and mortar, combine with the herbs to form a paste. Mix in the extra virgin olive oil and sherry vinegar and season with sea salt and black pepper.

9

Roast the almonds until golden in the oven, then roughly chop.

10

Unwrap the cooled baked celeriac and cut into 8 wedges. Reheat it in the oven and warm the purée.

11

Dress the kale with olive oil and season with salt and pepper. Place over coals or under the grill until cooked but not burnt (about 2-3 minutes).

12

Spoon the purée onto a plate and place the baked celeriac on top. Place the grilled kale on and around the celeriac and dress the vegetables liberally with the roasted garlic dressing. Top with the roasted almonds and serve.

Category

Ingredients

 2 medium celeriac
 olive oil, for roasting
 1 garlic bulb
 50 g basil leaves
 50 g parsley leaves
 50 ml sherry vinegar
 150 ml extra virgin olive oil
 80 g almonds
 bunch kale

Directions

1

Preheat the oven to 180C/350F/gas mark 4.

2

Leaving the skin on, clean the celeriac under cold water with a stiff brush to remove any dirt.

3

Remove the stem and root from one of the celeriac, place it onto a square of tin foil and coat liberally with olive oil and salt and pepper. Wrap it up in the foil and bake for 1½ hours until cooked through. Then set aside and allow to cool in the foil, leaving the oven on.

4

Meanwhile, prepare the burnt celeriac purée. Remove the stem and root from the other celeriac and slice it into 2cm-thick discs. Brush with olive oil and place onto a hot charcoal grill, or in a griddle pan. Burn the celeriac until totally black all over.

5

Place the burnt celeriac into a pan and cover with water. Season with salt and pepper and simmer until the celeriac is soft and the water has reduced by half.

6

Place the burnt celeriac and half of the water into a blender and blend until smooth (you may need to add a little more of the water). Taste the purée and adjust the seasoning as required.

7

For the garlic dressing, slice the top off the head of garlic and dress with olive oil and salt and pepper. Wrap the garlic in foil and bake in the hot oven until soft (about 20-30 minutes) then remove and allow to cool, leaving the oven on.

8

Press out the cooked flesh from the head of garlic and, using a pestle and mortar, combine with the herbs to form a paste. Mix in the extra virgin olive oil and sherry vinegar and season with sea salt and black pepper.

9

Roast the almonds until golden in the oven, then roughly chop.

10

Unwrap the cooled baked celeriac and cut into 8 wedges. Reheat it in the oven and warm the purée.

11

Dress the kale with olive oil and season with salt and pepper. Place over coals or under the grill until cooked but not burnt (about 2-3 minutes).

12

Spoon the purée onto a plate and place the baked celeriac on top. Place the grilled kale on and around the celeriac and dress the vegetables liberally with the roasted garlic dressing. Top with the roasted almonds and serve.

Baked and burnt celeriac with grilled kale and roasted garlic dressing (Vegan)