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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
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