BRAISED CELERIAC WITH MISO, SHIITAKE MUSHROOMS AND CAVOLO NERO WITH SESAME CHILLI DRIZZLE
750ml (31/4 cups) hot vegetable stock (broth)
21/2 tbsp miso paste
2 tbsp vegan butter
2 garlic cloves, finely grated
1 large celeriac (celery root) (about 1 kg)
175g (2 cups) fresh shiitake mushrooms
175g (2% cups) cavolo nero, cut into 2.5cm (1 in) pieces across the stem
4 tbsp tahini
sea salt
40g (% cup) roasted salted peanuts
2 spring onions (scallions) chilli oil
cooked brown rice, to serve
1 Preheat the oven to 200°C/Gas Mark 6. In a jug, mix the vegetable stock with the miso, butter and garlic.
2 Using a large knife, cut the base from the celeriac to remove the knobbly roots. Place the celeriac cut-side down on the chopping board and carefully cut away the skin, following the contours from top to bottom until only white flesh remains.
3 Place the celeriac, flat side down, in a deep ovenproof pot. Pour over the stock and miso mixture and throw in the shiitake mushrooms, tearing any large ones in half.
4 Pop the lid on and place in the oven. Cook for 2 hours, basting the celeriac twice during this time with the pot juices.
5 After 2 hours, remove the pot from the oven and baste again. Scatter the cavolo nero around the celeriac, pushing it into the broth as much as possible, allowing the celeriac to poke out in the middle. Pop the pot back in the oven, without the lid, and roast again for 10 minutes, giving it a shake halfway through and pushing the green leaves down into the pot juices to allow them to cook evenly.
6 Meanwhile, mix the tahini with 4 tbsp water and a generous pinch of salt to create a sesame dressing the thickness of double (heavy) cream.
Lightly crush the peanuts in a mortar and pestle and finely slice the spring onions (scallions).
7 Once the cooking time is up, remove the celeriac from the pot and transfer to a chopping board. Cut it into halves and then each half into six wedges. Pop back into the pot, allowing the cavolo and mushrooms to settle among the wedges.
8 Drizzle with the sesame dressing and a little chilli oil and sprinkle with the sliced spring onions and crushed peanuts. Serve with rice.