Season
Dietary
However much you love root vegetables, after a long winter, their abundance can be a challenge. With this simple recipe, Jacob Fodio Toddcomes to the rescue. Whether it's celeriac or squash that you've got a lot of, you can guarantee a delicious dish no one will get sick of.
Ingredients
2 onions
4 tbsp cooking oil
2 tbsp tomato paste
1 tsp white pepper
3 tbsp peanut butter
1 tomato
1 tsp salt
1 scotch bonnet pepper or alternative chilli
1 celeriac (aprox 500g)
300ml stock
Coriander to garnish
Method
Peel and cut the celeriac into evenly sized chunks.
Dice your onions and finely chop the chilli.
Add your oil to a pan, and heat,
Add the chopped onions, cover and cook for 20 mins at a low-medium heat, stirring periodically.
Once the onions are until soft, sticky and translucent, add the finely chopped chilli and salt, and leave to cook for another minute or two.
Add the tomato puree, pepper and chopped up tomato, cook for 2 minutes until well mixed and starting to caramelise.
Add the peanut butter and stir well before adding the stock, or water, until the vegetables are covered, or about 300ml.
Cook for 30 mins or until the celeriac is tender.
Garnish with coriander and enjoy as part of a Groundnut inspired spread
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