Celeriac is blanched until tender, then served with a quick peanutty Thai sauce in this simple crunchy salad. Serve as a side dish alongside grilled chicken or as a veggie main course.
- 1 celeriac
- 300g tub peanut butter
- 4 tbsp. sweet chilli sauce
- 150ml veg oil
- Dash each lime juice, fish sauce and soy sauce to taste
- 1 handful freshly chopped coriander
- 1 handful chopped blanched peanuts
- Black pepper to taste
Peel the celeriac and chop into 5cm batons. Put into a pot of cold water, then bring to the boil, reduce to a simmer and cook for 5-8 minutes or until fork tender.
Put the peanut butter and oil into a large saucepan, stir and cook until warmed through and all melted together. Stir in the lime juice, fish sauce, soy sauce, coriander, chilli sauce and black pepper to taste. To serve, toss the celeriac in the sauce and sprinkle with peanuts.