Hasselback Celeriac with Chili Peanuts
This Hasselback celeriac is roasted in plant-based butter, garlic, and thyme with crunchy chilli-spiked peanuts and melty vegan parmesan.
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Cooking tools:
- Oven
- Wooden spoon
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
- Baking sheet
- Spoon
- Serving platter
Ingredients
- 1 celeriac
- ½ cup peanuts, roasted and crushed (optional)
- ¼ cup maple syrup
- 2 tablespoons red wine vinegar
- 5 sprigs of thyme, stripped of stems
- 2 tablespoons of melted plant-based butter
- 2 tablespoons extra virgin olive oil
- 3 cloves of garlic, sliced thinly
- 1 long red chilli, cut in half and sliced (seeds removed optional)
- Salt
- pepper
- 50g plant-based parmesan, grated thinly
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