Braised celeriac with miso, shiitake mushrooms & cavolo nero with sesame chili drizzle

07 Mar 2021
braised celeriac Alan Rosenthal photo copyright @ritaplattsphoto

This recipe is from Alan Rosenthal's new book, Foolproof One-Pot.  Alan is a local chef, food writer, caterer and teacher who creates delicious and imaginative dishes with his weekly Crop Drop veg bag. Find out more about him and his recipes on his website or follow him on Instagram.

Photo by Rita Platts @ritaplattsphoto


I’ve never travelled to China. However, in recent years, I’ve become quite a fan of Sichuan cooking thanks the appearance of many regional Chinese restaurants in London. Sichuan food often combines comforting mild silky textures and flavours with hot chilli to create a wonderful balance; I’ve tried to emulate this here.

I love the nutty creaminess of celeriac in any form. Here, the vegetable is slow braised in a flavourful buttery broth until it’s silkily soft. Chilli oil brings a hit of spice to the dish whilst crunchy peanuts and creamy tahini add texture and balance that, for me, nods to its Sichuan inspiration. Serve simply with plain brown rice

Serves 4



750ml hot vegetable stock

2.5 tbsp miso paste

30g unsalted butter

2 garlic cloves garlic, finely grated

1 large celeriac root (about 1kg)

175g fresh shiitake mushrooms

175g cavolo nero, cut into 1 inch pieces across the stem

4 tbsp tahini paste


Chinese chilli oil (the one with bits in!)

40g roasted salted peanuts

2 spring onions, finely sliced



Preheat the oven to 175°C fan

In a jug, mix the vegetable stock with the miso, butter and garlic.

Using a large knife, cut the base from the celeriac, cutting only as far up to remove the knobbly roots. Then, place the celeriac, cut-side down on the chopping board and carefully cut away the skin, following the contour of the vegetable from top to bottom until only white flesh remains.

Place the celeriac, flat-side down, in your deep casserole pot. Pour over the stock and miso mixture and throw in the shiitake mushrooms, tearing any large ones in half before they go in.

Pop the lid on and place in the oven. Cook for 2 hours, basting the celeriac twice during this time with the pan juices.

After two hours, remove the pan 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 pan 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 pan juices to allow them to cook evenly.

Meanwhile, mix the tahini with 4 tablespoons of water and a generous pinch of salt to create a sesame dressing the thickness of double cream. Lightly crush the peanuts in a mortar and pestle and finely slice the spring onions

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 6 wedges. Pop back into the pot, allowing the cavolo and mushrooms to settle amongst the wedges.

Serve drizzled with the sesame dressing and a little chilli oil and sprinkle with the sliced spring onions and crushed salted peanuts.

Serve with plain brown rice.

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