Ease of Preparation: Medium
Yield: 4
Ingredients:
Celeriac:
- 1 medium celeriac, about 1kg
- Vegetable oil
- Salt and pepper
Sauerbraten Sauce:
- 2 large onions, chopped
- 1 cup (240 ml) red wine vinegar
- 2 cups (470 ml) water
- Salt and pepper
- 1 tablespoon (15 ml) sugar
- 10 whole cloves
- 2 bay leaves
- ¼ cup (60 ml) raisins
- 10 gingersnap cookies, blitzed in a food processor to a powder
Celeriac Slaw:
- 1 whole celeriac, peeled and shredded
- 1 shallot, julienne
- 2 teaspoons (10 ml) whole caraway seed
- 2 teaspoons (10 ml) fresh dill, finely chopped
- ½ cup vegetable oil
- ½ cup (120 ml) cider vinegar
- ¼ cup (60 ml) sugar
- Salt and pepper
Method
For the Celeriac:
Preheat oven to 350 F (175 C).
Scrub the celeriac well and cut away the hairy roots. With the tines of a fork, make deep holes at even intervals over the entire root.
Place on a large sheet of foil on a baking tray. Rub it all over with oil, salt, and pepper.
Wrap the foil tightly around the celeriac to seal and roast for 2.5 hours.
Unwrap the foil from the top and roast for a further 20-30 minutes, allowing the skin to crisp. The celeriac should give slightly when squeezed.
Make the Sauerbraten Sauce:
Combine onions, vinegar, water, salt, pepper, sugar, cloves, and bay leaves in a large pot, bring to a boil and cook for about 10 minutes.
Reduce heat to medium-low and simmer for ½ hour, until flavours have married.
Strain solids and discard.
Add the raisins and return the liquid to medium heat. Simmer for 5 minutes, until the raisins are plump.
Add gingersnap cookies and simmer until gravy is thickened, about 10 more minutes. Add around 1 cup (240 ml) water to thin to desired consistency. Keep warm.
Make the Sweet and Sour Celeriac Slaw:
Combine the celeriac, shallot, and caraway
In a small pot, combine and boil the vegetable oil, vinegar, and sugar.
Pour the boiling vinaigrette over the celeriac mixture.
Fold in dill.
Season with salt and pepper and let rest for 15-20 minutes before serving. Refrigerate if not using right away.
To serve:
Slice the Roasted Celeriac and pour over the Sauerbraten Sauce.
Serve immediately with the Sweet and Sour Celeriac Slaw.