- Joined
- 11 Oct 2012
- Local time
- 6:00 PM
- Messages
- 20,685
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
I came across this recipe in one of my middle eastern cookbooks, Persepolis by Sally Butcher.
I've halved the ingredients, so that it now serves 4 as a hot lunch salad.
I'll give you warning now, this recipe will need a very large roasting pan. I ended up using the grill pan (UK term).
Thinking about this recipe and the flavours there are many substitutions that can be made here. In fact I didn't have the full amount of celeriac, so I added 3 potatoes to my dish. Pumpkin, squash, parsnips, pear, apricots, dates even are all viable substitutions. Any root veg with a fruit for the sweet and sour flavour will work. You'll want a vegan cheese (Recipe - (Vegan) Baked Almond Nut Cheese (Feta Style) - revisited) similar to feta for the salty tang to counter the sweetness of the fruit and the orange juice.
Ingredients
1 medium celeriac (at least ½kg), peeled
3-4 carrots
1 medium bulb fennel,
1 red onion,
1-2 apples, quartered & cored
1 tsp caraway seeds
For The Dressing
35ml/2½ tbsp good sunflower or canola oil
200ml fresh orange juice
2 tbsp balsamic vinegar
1½ tbsp tamarind paste or 30g tamarind fruit soaked in boiling water for ½hr and put through a sieve
2cm piece of fresh ginger, peeled & minced
½ packet of fresh dill
½ tsp salt
To Serve
fresh dill fronds
crumbled vegan almond feta
1-2 heaped tsp urfa flakes
warm flatbread/sliced sourdough
Method
I've halved the ingredients, so that it now serves 4 as a hot lunch salad.
I'll give you warning now, this recipe will need a very large roasting pan. I ended up using the grill pan (UK term).
Thinking about this recipe and the flavours there are many substitutions that can be made here. In fact I didn't have the full amount of celeriac, so I added 3 potatoes to my dish. Pumpkin, squash, parsnips, pear, apricots, dates even are all viable substitutions. Any root veg with a fruit for the sweet and sour flavour will work. You'll want a vegan cheese (Recipe - (Vegan) Baked Almond Nut Cheese (Feta Style) - revisited) similar to feta for the salty tang to counter the sweetness of the fruit and the orange juice.
Ingredients
1 medium celeriac (at least ½kg), peeled
3-4 carrots
1 medium bulb fennel,
1 red onion,
1-2 apples, quartered & cored
1 tsp caraway seeds
For The Dressing
35ml/2½ tbsp good sunflower or canola oil
200ml fresh orange juice
2 tbsp balsamic vinegar
1½ tbsp tamarind paste or 30g tamarind fruit soaked in boiling water for ½hr and put through a sieve
2cm piece of fresh ginger, peeled & minced
½ packet of fresh dill
½ tsp salt
To Serve
fresh dill fronds
crumbled vegan almond feta
1-2 heaped tsp urfa flakes
warm flatbread/sliced sourdough
Method
- Preheat your oven to 190°C/375 F/Gas mark 5.
- Prepare all of the veg. The celeriac and carrots need to be in 2cm dice and the rest roughly chopped. I cut the apple quarters into quarter again.
- Add all of the veg & apple to a large bag (watch it doesn't fall over). This is to get all of the veg covered in a good layer of dressing.
- Mic the dressing ingredients together and add about ⅔rds to the bag. Seal and shake (carefully). Now tip everything out into the grill pan/ roasting tray(s).
- Bake for around 25 minutes and check. Stir the veg and make sure you've still got plenty of dressing. Top up if needed.
- Cook for a further 20-30 minutes, or until the celeriac is just cooked. Keep an eye on the dressing, you don't want it to dry out and burn, so add a tad more water or remaining dressing if needed.
- Serve with fresh dill, vegan feta and urfa pepper, and serve with warm bread.