02 Aug, 2021
Prep time: 10 minutes plus marinating time (max 2 hours)
Cooking time: 2 hours
1 celeriac, peeled and sliced into 1cm think rounds
FOR THE MARINADE
1 tsp smoked paprika
1 tsp sumac
1 tsp garlic powder
1 tsp turmeric
1 tsp ground ginger
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp brown sugar
1 tbsp marmite
1 tbsp date syrup
1 tbsp salt
1 tbsp white miso
1 tbsp tomato puree
4 tbsp yogurt
3-4 tbsp olive oil
YOU WILL NEED
A metal kebab skewer or 4 wooden skewers
Preheat the oven as hot as it will go, approx. 250c
In a bowl, mix together all of the marinade ingredients thoroughly. Add the celeriac slices and coat each one thoroughly in the marinade.
Take the base of the celeriac and insert the kebab skewers. Now pierce through each subsequent piece of the celeriac in layers so that it holds together in the form of a celeriac, much the same as building a meat shawarma.
Allow to marinate between 15 minutes to 2 hours.
Drizzle with olive oil.
If using wooden skewers, wrap tin foil around the exposed skewers (no need to do this is using a metal one).
Bake in the oven for 5 minutes.
Now turn down the heat and bake for a further 1 and half to 2 hours.
Once it is golden, caramelised and cooked through, remove from the oven. With a sharp knife, slice off layers of the celeriac just like you would a kebab.
Serve with all the classic accompaniment, on top of a flatbread or pita, with hummus, amber sauce, tahini sauce, shredded red cabbage, lightly picked red onions sprinkled with sumac, grated carrot, lettuce, cucumber, pickled chillies and turnips.
This dish is full of bold, buxom flavours, so the robust umami of our Dark Horse Chardonnay stands up brilliantly and is the perfect accompaniment.