Name: Soy & sesame glazed celeriac
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1½kg celeriac peeled; 1 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; ½ tbsp sesame seeds; 3 spring onions finely sliced; cooked white rice to serve

Soy & sesame glazed celeriac

Use what’s left of the condiments in your fridge or cupboard to make this punchy glaze. If you don't have celeriac, use any root veg, like turnips, swede or kohlrabi

50 min total 10 min prep 40 min cook 175 cal

Ingredients

1½kg celeriac peeled
1 tbsp gochujang
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
½ tbsp sesame seeds
3 spring onions finely sliced
cooked white rice to serve

Instructions

Tap a step to mark it done

1 Heat the oven to 200/180C fan/gas 6. Cut the celeriac into 2-3cm wedges and put in a roasting tin.
2 Whisk the gochujang, soy, honey, vinegar, sesame oil and sesame seeds together until smooth and emulsified. Pour over the celeriac and, using your hands, toss to coat. Roast for 20 mins. Turn, then cook for a further 15 mins. Turn again and cook for a final 5 mins until sticky and caramelised, and the celeriac is tender. Serve with the spring onions scattered over alongside cooked rice, with any leftover glaze on the side.