Rotisserie celeriac with grilled endive, sun dried tomato and roasted red pepper dressing

  • Ingredients

    Ingredients for the rotisserie celeriac:

    2 tbsp olive oil 
    3 garlic cloves, peeled and minced
    1 tbsp fresh rosemary, chopped
    2 tsp sweet smoked paprika 
    1 whole celeriac, scrubbed, skin on

    Ingredients for the grilled endive:

    2 yellow chicories, cut in half lengthways
    2 red chicories, cut in half lengthways
    1 orange, to squeeze 
    3 tbsp olive oil 
    1 tbsp sherry vinegar 
    1 garlic clove, peeled and minced 

    Ingredients for the tomato and roasted red pepper dressing:

    3 Romano peppers 
    1 jar of sun-dried tomatoes in oil 
    3 garlic cloves 
    3 chipotle peppers, rehydrated 
    1-2 tbsp red wine vinegar

    Ingredients for the green dressing:

    1 tbsp fresh chives, chopped
    ½ tbsp fresh tarragon, chopped
    2 tbsp baby capers, chopped
    1 tsp Dijon mustard 
    2-4 tbsp olive oil
    1 lemon, juiced

  • Preparation

    Method for the rotisserie celeriac:

    Mix the oil, garlic, rosemary and paprika together in a bowl and rub all over the scrubbed celeriac. Cut the celeriac into 8 wedges.
    Place the celeriac wedges on the rotisserie skewers and cook for around 30-60 minutes until a metal skewer can be pushed into it without much resistance. 

    Method for the grilled endive:

    Grill the endive on both sides to cook through and blister. Set to one side of the BBQ rack away from the flames to keep warm. 
    Mix together the orange juice, olive oil, vinegar and garlic. Brush this all over the cooked endive.

    Method for the sun-dried tomato and roasted red pepper dressing:

    Place the peppers onto the rotisserie skewers and cook for 10-20 minutes until blistered or blacken all over.
    Once the peppers are cool enough to handle peel off most of the black exterior. 
    Drain the sun-dried tomatoes from the oil and keep them both separate to one side.
    Blitz the peppers, garlic, chipotle, and tomatoes together using the drained oil from the jar. Taste, season and add some vinegar to taste. 

    Method for the green dressing:

    Mix all the ingredients together, taste and season with salt and pepper.

    To serve:

    Spoon some red pepper dressing on the base of a plate, cut the celeriac into wedges and stack along with the chicory, drizzle over the herb dressing. 

A recipe from: Matt Tebbutt