Ingredients | Serves 4 | Cook 150 Mins
- 750ml hot vegetable stock
- 2.5 tbsp miso paste
- 30g unsalted butter
- 2 garlic cloves garlic, finely grated
- 1 large celeriac root (about 1kg)
- 175g fresh shiitake mushrooms
- 175g cavolo nero, cut into 1 inch pieces across the stem
- 4 tbsp tahini paste
- Chinese chilli oil (the one with bits in!)
- 40g roasted salted peanuts
- 2 spring onions, finely sliced
- Preheat the oven to 175°C fan.
- In a jug, mix the vegetable stock with the miso, butter and garlic.
- Using a large knife, cut the base from the celeriac, cutting only as far up to remove the knobbly roots. Then, place the celeriac, cut-side down on the chopping board and carefully cut away the skin, following the contour of the vegetable from top to bottom until only white flesh remains.
- Place the celeriac, flat-side down, in your deep casserole pot. Pour over the stock and miso mixture and throw in the shiitake mushrooms, tearing any large ones in half before they go in.
- Pop the lid on and place in the oven. Cook for 2 hours, basting the celeriac twice during this time with the pan juices.
- After two hours, remove the pan from the oven and baste again. Scatter the cavolo nero around the celeriac, pushing it into the broth as much as possible, allowing the celeriac to poke out in the middle. Pop the pan back in the oven, without the lid, and roast again for 10 minutes giving it a shake halfway through and pushing the green leaves down into the pan juices to allow them to cook evenly.
- Meanwhile, mix the tahini with 4 tablespoons of water and a generous pinch of salt to create a sesame dressing the thickness of double cream. Lightly crush the peanuts in a mortar and pestle and finely slice the spring onions.
- Once the cooking time is up, remove the celeriac from the pot and transfer to a chopping board. Cut it into halves and then each half into 6 wedges. Pop back into the pot, allowing the cavolo and mushrooms to settle amongst the wedges.
- Serve drizzled with the sesame dressing and a little chilli oil and sprinkle with the sliced spring onions and crushed salted peanuts.
- Serve with plain brown rice.
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This recipe is from Better Food Trader Crop Drop, who are a sustainable non-profit veg box scheme based in Haringey, North London. This dish was taken from local Haringey chef Alan Rosenthal‘s new book, Foolproof One-Pot.
Help us grow our Veg Box Recipes page by sending us your favourite meals, sides, starters and puds, and we’ll feature our favourites on the site. And, to get you started, fill your fridge with seasonal veg from your local Better Food Trader. We’re positive you’ll taste the difference.