Gochujang glazed celeriac with black beans
30min
45min
1u15min
Although my preference is generally for simpler dishes, this dish is a bit more work. The recipe is not necessarily difficult, but contains a bit more actions and takes a while to prepare. This is mainly because recipe consists of 3 separate parts, where especially the celeriac takes some time and attention. Then again, the combination is really great, so as far as I'm concerned, it's worth it every once in a while.
The recipe is inspired by this recipe on BBC goodfood ️. The celeriac is caramelized in the oven with a glaze of Gochujang, a Korean pepper paste with a very specific flavor. In the oven , the celeriac becomes almost steak-like. The spiciness of the roasted celeriac combines very well with the creaminess of the beans and the fresh salsa of green apple.
For the green salsa, you will need a food processor.
Tips
- Think the dish is too laborious? Instead of using the celeriac , combine it with this recipe for sticky gochujang sprouts
- Substitute the gochujang for sriracha if necessary. Make sure the flavor is still balanced
- You can reheat both the beans and celeriac the next day
- Don't have a food processor? Then chop the ingredients for the green salsa as finely as possible
ingredients
for 3 people
For the celeriac
- 25 gsea salt flakes about a handful
- 1knolselderij geschild, gehalveerd en in plakken van ca. 1,5 cm
- 2 tbspgochujang
- 2 tbspoil
- 2 tbspmaple or agave syrup
- 0.5lemon juice from
- 2tsppotato starch or cornstarch
- sesame seeds
for the black beans
- 1 tbspoil
- 0.5tspcumin seeds
- 1bay leaf
- onion chopped
- bunchfresh coriander only the stalks finely chopped save the leaves for the salsa
- ground coriander
- 1 canblack beans
- 0.5lime juice of
for the green salsa
- 1green apple coarse chopped
- 0.5green pepper coarse chopped
- 1 tbsppumpkin seeds
- 0.5lime juice of
- 1 tbspoil
Preparation
Preheat the oven to 200°C. Cover a baking sheet with baking paper and sprinkle with the sea salt flakes. Spread the celeriac over the salt and bake for 15 minutes at the top of the oven
Meanwhile, make the spicy glaze. Mix the gochujang, oil, lemon juice, cornstarch with 2 tablespoons of water and a pinch of salt in a saucepan. Heat this while stirring over low heat and keep stirring until smooth
Remove the celeriac from the oven and let it cool slightly. Remove the excess salt and dip the celeriac in the glaze. Make sure each piece is completely covered. Discard the salt on the baking tray and place the celeriac back on the baking sheet. Put the celeriac back into the oven. After 10 minutes, brush the celeriac with another layer of glaze and bake another 10 minutes.
Meanwhile, start with the black beans. To do this, heat oil in the pan and fry the cumin and bay leaf until the cumin seeds begin to sizzle. Add the onion and coriander stems, and ground coriander and fry until the onions are soft and golden, about 5 to minutes. Add the beans including the liquid, along with a pinch of salt, and stir to combine. Bring to a boil and simmer gently until most of the liquid has evaporated. Stir occasionally
Brush the celeriac one more time with glaze. Sprinkle the sesame seeds on top and bake for another 10 minutes. Keep a close eye on it, because it can suddenly go pretty fast, resulting in burnt celeriac
Put the apple, green pepper, pumpkin seeds and lime juice in the food processor and pulse several times to make a salsa. Add the oil and pulse a few more times. Season to taste
