Save to your scrapbook
Roasted celeriac stir-fry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
1 celeriac, peeled and chopped into roughly 5cm-long pieces
2 tbsp rapeseed oil
20g roasted peanuts
1 bunch salad onions roughly chopped
2 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp Lee Kum Kee Chilli Garlic Sauce
Pinch sugar
½ x 25g pack fresh coriander, leaves only, roughly torn
1.Preheat the oven to 200ºC, gas mark 6. Put the celeriac on a baking tray and drizzle over 1 tbsp oil; season and mix well. Bake for 30 minutes, until golden and soft.
2. Heat the remaining 1 tbsp oil in a frying pan and add the peanuts. Cook for 2 minutes until golden, then add the salad onions and cook for another minute. Add the soy and chilli garlic sauces, sugar and a pinch of salt. Mix well, then add the roasted celeriac. Scatter over the coriander and serve straightaway. Delicious served with egg-fried rice.
Typical values per serving:
Energy |
V Per serving 1112kJ 269kcals |
---|---|
Fat | 21g |
Saturated Fat | 1.9g |
Carbohydrate | 10g |
Sugars | 8.5g |
Protein | 6.2g |
Salt | 3g |
Fibre | 7.3g |
This recipe was first published in Fri Oct 01 16:05:58 BST 2021.
Average user rating