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Roasted and pickled celeriac with sweet chilli dressing

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Ottolenghi serves celeriac two ways with a flavour-packed sweet chilli dressing. You can make the pickled celeriac up to three days ahead.

Ingredients

For the pickled celeriac

  • 3 limes
  • 1 medium celeriac, trimmed, peeled and cut into thin 6cm/2½in long batons
  • 3 celery sticks, cut into thin 6cm/2½in long batons
  • 2 garlic cloves, skin on and crushed with the side of a knife
  • 150ml/5fl oz rice vinegar
  • 20g/½ oz flaky sea salt

For the roasted celeriac

For the sweet chilli dressing