If you have found this recipe by chance, welcome to The Together Plan, a charity working to revive Jewish community life in Belarus. History, heritage and culture are high on our agenda and food is intrinsic to who we are… Do explore the rest of our website to find out more about our current projects as well as how you can get involved and support us.
Wash and dry the celeriac. Slice into four 1 ½ cm thick discs. Use a sharp knife to score shallow lines 1/2cm apart across the top of each disc, then rotate the disc by 45 degrees and repeat the score lines, forming rough diamonds.
To make the marinade, whisk the wine, olive oil, paprika, soy sauce, maple syrup and black peppercorns.
Put the celeriac discs into a large ziplock bag and add the marinade. Seal and refrigerate for about 4 hours or overnight.
Once the celeriac is marinated, heat the oven to 200C/fan 180C/gas6. Line a baking tray with baking paper.
Remove the celeriac from the marinade and place on the tray, scored side up. Brush a little extra marinade onto the celeriac and put in the oven. Cook for 15 mins before turning and then brushing with a little extra marinade. Cook for another 15-20 minutes.
Reserve the rest of the marinade for the sauce.
To make the sauce, add the gochujang, soy or oat milk to the rest of the marinade.
Pour into a saucepan and bring to a simmer. Reduce the sauce until you have a glossy aromatic, thickened sauce.
Serve with mash or rice
This recipe was devised by firstname.lastname@example.org
If you enjoyed this recipe and would like to see more in the future, consider supporting us with a donation or click here to find out how else you can get involved.
We love it when people share our recipes! Click the buttons below to share this recipe on social media and make sure to let the recipients know it came from us! Our volunteers have spent plenty of time researching and curating these recipes for us from around the world! Click here to see other recipes in our series.