Hasselback Celeriac with Seared Sprout Tops

INGREDIENTS

(Serves 2)

Celeriac:

1 tbsp miso paste
1 tbsp mustard
3 garlic cloves
drizzle of olive oil
2 tbsp thyme leaves, finely chopped
2 tbsp rosemary, finely chopped
squeeze of lemon juice
½ a celeriac

Seared sprouts:

100g pomegranate seeds
800g sprout tops, thinly sliced
1 clove of garlic, minced
1 tbsp butter
1 tsp honey
juice of 1 lemon
1 tbsp pomegranate molasses
2 slices of sourdough bread

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Grilled January King Cabbage with Tahini & Yoghurt Dressing

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Brussels Sprout, Chard and Watercress Socca Tart

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Try serving these healthy greens with hasselback celeriac for a delicious, quick and simple supper!

METHOD

DIFFICULTY: Easy

Pre-heat the oven to 190°C.

Start by making the celeriac rub by either smashing everything together in a pestle and mortar or blend together in a food processer.

Peel and clean the celeriac and cut into quarters. Take each quarter and slice downwards in 3-4mm intervals, being careful not to cut all the way through the celeriac. Generously cover with the rub and bake for 30 minutes or until tender. Remove the seed from the pomegranate by cutting in half and tapping the back with a wooden spoon. Set aside.

Next, slice the sprout tops and prepare the garlic. Heat a frying pan over a medium to high heat. Add the butter followed by the sprout tops and garlic, then season. Cook until the tops have wilted.

In a bowl, mix together the lemon juice, honey and pomegranate molasses, then pop your sourdough in the toaster.

Once everything is ready, spoon the sprout tops onto the toast, layer on the celeriac, drizzle with the pomegranate molasses dressing, scatter over the pomegranate seeds and serve.