A surprisingly harmonious symphony of earthy, sweet, tangy, and umami flavors, this dish features slow-roasted celeriac to tender perfection, vibrant carrots glazed with a zesty kombucha reduction, and a crisp, savory « soil » of toasted nori and pistachios. It’s a testament to how humble root vegetables can be transformed into an elegant and exciting side or light main course.
Ingredients
- For the Slow-Roasted Celeriac:
* 1 large (approx. 2 lb) celeriac (celery root)
* 2 tbsp olive oil
* 1 tsp fresh thyme leaves, chopped
* 1/2 tsp sea salt
* 1/4 tsp freshly ground black pepper
- For the Kombucha-Glazed Carrots:
* 1 lb medium carrots
* 1 cup unflavored or ginger-lemon kombucha
* 2 tbsp maple syrup
* 1 tbsp apple cider vinegar
* 1 tbsp olive oil
* Pinch of sea salt
- For the Toasted Nori « Soil »:
* 2 sheets roasted nori seaweed (sushi nori)
* 1/4 cup shelled pistachios, roughly chopped
* Pinch of flaky sea salt
Instructions
1. Prepare the Celeriac: Preheat your oven to 325°F (160°C). Peel the celeriac thoroughly, removing any tough outer layers. Cut it into thick rounds or « steaks » about 1/2 to 3/4 inch thick. In a bowl, toss the celeriac with olive oil, thyme, sea salt, and black pepper until evenly coated.
2. Slow Roast the Celeriac: Arrange the celeriac in a single layer on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until very tender when pierced with a fork, flipping halfway through. The celeriac should be deeply golden and caramelized at the edges.
3. Make the Kombucha Glaze: While the celeriac roasts, prepare the glaze. In a small saucepan, combine the kombucha, maple syrup, and apple cider vinegar. Bring to a simmer over medium heat and reduce by about half, until it thickens to a syrupy consistency. This will take about 10-15 minutes. Set aside.
4. Cook the Carrots: Peel the carrots and cut them into bite-sized pieces (either rounds or diagonal slices). Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the carrots and a pinch of salt, sautéing for 8-10 minutes until they start to soften and brown slightly.
5. Glaze the Carrots: Pour the reduced kombucha glaze over the carrots in the skillet. Toss well to coat and continue cooking for another 2-3 minutes, allowing the glaze to cling to the carrots and reduce further if needed.
6. Prepare the Nori « Soil »: While the carrots are glazing, lightly toast the nori sheets over a gas flame for a few seconds per side (or in a dry pan) until fragrant and slightly more brittle. Let cool, then crumble them finely into a small bowl. Add the chopped pistachios and a pinch of flaky sea salt. Mix well.
7. Assemble and Serve: Arrange the slow-roasted celeriac steaks on a serving platter. Spoon the kombucha-glazed carrots over and around the celeriac. Generously sprinkle the toasted nori « soil » over the entire dish just before serving.
Servings
4-6 as a side dish, 2-3 as a light main course.
Prep Time
20 minutes
Cook Time
60-75 minutes
Notes & Tips
- Kombucha Choice: An unflavored or subtly flavored kombucha (like ginger-lemon or berry) works best here to avoid overwhelming the other flavors. Avoid very sweet or heavily flavored kombuchas.
- Celeriac Texture: Don’t rush the celeriac roasting. The long, slow cook time is key to achieving its incredibly tender, almost melt-in-your-mouth texture, similar to a confit.
- Make Ahead: The kombucha glaze can be made a day in advance and stored in the fridge. Reheat gently before tossing with carrots. The nori « soil » is best made just before serving to maintain its crispness.
- Variations: Try adding a sprinkle of toasted sesame seeds to the nori « soil » for extra nuttiness. A squeeze of fresh lime juice over the finished dish can also add an extra bright note.
