Kohlrabi and Carrot Slaw
Coleslaw with a crisp edge
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15 Minutes
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Serves 6
1 Hour
Serves 4
What you'll need…
- 1 Celeriac
- 1 Onion
- 4 Garlic cloves
- 3 Tablespoons vegetable oil
- 1 Tablespoon cumin seeds
- 1 Tablespoon black mustard seeds
- 2 Teaspoons coriander seeds
- 2 Teaspoons turmeric
- 2 Teaspoons black peppercorns
- Thumb sized piece of ginger
- 1 Green chilli
- Bunch fresh coriander
- 400g tin coconut milk
- Juice of 1/2 lime
- Rice, to serve
The method
1
Peel and chop your celeriac into 3cm cubes, then chop your onion, garlic and ginger.
2
Heat your oven to 200°C. Tip the celeriac into a large bowl with 1 tablespoon of the vegetable oil and some salt and pepper. Toss to combine. Add the cumin, mustard seeds, coriander seeds, turmeric and pepper, and toss again until the celeriac is well coated.
3
Spread out the celeriac onto a large baking tray, and roast for 30 minutes, tossing halfway through, until the celeriac is lightly caramelised and cooked through.
4
Meanwhile, put the onion, garlic, ginger, chilli, coriander stalks and 2 tablespoons of water into a food processor and blitz to a smooth purée.
5
Heat the remaining 2 tablespoons of oil in a non-stick frying pan and cook the purée with a pinch of salt for 20 minutes, stirring often until darkened and fragrant.
6
Tip in the roasted celeriac and all of the spices from the tray, followed by the coconut milk.
7
Simmer for 20 minutes until the sauce has thickened slightly. Season, then squeeze in the lime juice. Scatter with the coriander leaves and serve alongside some steamed rice. Enjoy!
Recipe from Olive
