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Roasted celeriac stir-fry
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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
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:
V Per serving 1112kJ
This recipe was first published in October 2021.