Sous Vide Harissa Celeriac with Tzatziki, Toasted Seeds & Chilli | Recipe by sousvidetools.com

Method

Celeriac doesn’t have to be boring.

Thick rounds of celeriac rubbed with harissa, cooked sous vide until beautifully tender, then finished in a screaming-hot cast iron pan with foaming butter until golden, caramelised and slightly charred.

Served on a cool, garlicky tzatziki yoghurt and finished with toasted seeds, fresh chilli and coriander.

Soft. Spicy. Creamy. Crunchy.

A seriously good way to cook a vegetable.

Method

1. Prepare the celeriac

Peel the celeriac and cut into thick rounds, around 2cm thick. Rub each piece with harissa, olive oil, salt and pepper.

Place into a sous vide bag and vacuum seal.

Cook at 85°C for 1½–2 hours, until completely tender but still holding its shape.

2. Make the tzatziki

Coarsely grate the cucumber and squeeze out as much excess liquid as possible.

Mix with the Greek yoghurt, garlic, lemon juice and chopped mint. Season with salt and set aside in the fridge.

3. Toast the seeds

Place the mixed seeds into a dry frying pan over a medium heat. Toast until golden and fragrant, tossing regularly. Set aside.

4. Finish the celeriac

Remove the celeriac from the sous vide bag and pat the rounds dry.  Make small slices on top to create a cross hatch pattern, do not cut all the way through, this is for decoration.

Heat a cast iron pan over a high heat and add the butter. Once foaming, add the celeriac rounds.

Cook for 2–3 minutes on each side, basting with the foaming butter, until deeply caramelised and slightly charred around the edges.

5. Serve

Spread a generous layer of tzatziki across each plate and place the hot harissa celeriac on top.

Scatter over the toasted seeds, sliced chilli and coriander. Finish with a drizzle of extra virgin olive oil and a squeeze of lemon.

Serve immediately.