Over the past few months, I’ve regularly been roasting lovely dry squashes and then covering in a delicious sweet and sour (agrodolce) marinade to make a wonderful side dish or starter course. Here’ I’ve adapted that recipe for celeriac which I think works equally well.
Serves 4 as a side dish
- 1 large celeriac root (about 800g)
- Extra virgin olive oil
- 1 medium red onion
- 20g currants
- 1.5 tbsp red wine vinegar
- ½ tsp sugar
- Salt and black pepper
Preheat your oven to 175 °C and line a baking tray with non-stick paper.
Using a sharp knife, cut away the celeriac skin until you hit the white flesh below. Now cut the celeriac into small wedges or roughly 2 inch chunks.
Add the celeriac to a bowl and drizzle over a little olive oil and some salt and black pepper. Toss together to ensure the vegetable is covered in the seasoned oil. Now add the seasoned root to your lined baking sheet and pop in the oven to roast for 40 minutes until the edges have turned a lovely caramelised colour.
Meanwhile, peel the red onion and cut in half from root to tip. Cut each half into 4 wedges (tip to root again). Heat 3 tbsp extra virgin olive oil in a medium saucepan. Add the onion and a pinch of salt to the pan and cook over a medium heat for about 15-20 minutes until the onions are completely soft, the onion layers have all separated and there’s no more raw onion in site! The process can be sped up a little if you keep the lid on for the first 10 minutes or so, but do make sure you stir from time to time and keep the heat low so avoid anything burning.
Once the onion is completely soft, add the currants, sugar, red wine vinegar and another generous pinch of salt. Give everything a good sti. Allow to cook gently for a couple of minutes. Turn off the heat.
Once your celeriac is ready, stir into the onions and coat well. If possible, allow to sit for 30 minutes to marinate before plating up topped with shavings of Parmesan. Serve at room temp or slightly warm drizzled with a little more extra virgin olive oil.