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Grilled Celeriac with Wild Garlic Aioli

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    Grilled Celeriac with Wild Garlic Aioli

    Hello pit masters,

    I wanted to to a:
    A) fast cook, and
    B) use vegetables,

    so I decided to grill celeriac on my Big Green Egg. I cooked it on high indirect heat for 15 minutes, then gave it a real quick sear for color. But for flavor I marinated them in a 50/50 blend of Japanese soy sauce and Ketjap Manis. I marinated them in a plastic bag in the fridge for 2 hours.

    I wanted to serve these Celeriac cubes with a tasty dip, so I made a wild garlic aioli. Aioli is an egg/oil emulsion, and I used my hand blender to whisk it together.

    Ingredients - Celeriac
    • 1 celeriac (roughly 750 grams / 26 oz)
    • 3 tbsp ketjap manis
    • 3 tbsp Japanese soy sauce
    Ingredients - Aioli
    • 2 oz wild garlic
    • 2 egg yolks
    • 14 tbsp neutral oil
    • 1 tbsp apple cider vinegar
    • salt (add to taste)
    Instructions - celeriac
    Start by cutting off the rough outer surface of the celeriac and then cube it in 1" cubes.
    Mix the soy sauce and Ketjap manis in a plastic bag and add the celeriac cubes. Tie up the bag and shake it to mix the ingredients. Keep in the fridge for 1-2 hours.
    Fire up the grill, run it at 200° C / 400° F. Smoke the celeriac cubes for 15-20 minutes. Poke them with a knife or fork to see when they are tender enough.


    Instructions - Aioli
    Add wild garlic, egg yolks, vinegar in a food processor or tall jar and blend to a smooth puré. Now add the oil in a thin stream, blending continously. Add salt to taste.

    Overall this turned out to be a good snack. That garlic dip sure has a kick to it. And the colors are nice. Finger food before the main course!

    Click image for larger version  Name:	Grilled Celeriac with Wild Garlic Creme_IG.jpg Views:	0 Size:	1.44 MB ID:	846278
    Last edited by Henrik; May 15, 2020, 07:10 AM.

    #2
    Looks great! Celery root is one of my favorites. I've never tried it on the grill, but I will now.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks! I have another cook planned with celeriac, where I grill it caveman style and then serve it with smoked butter. Will report back when I've done that one too.

    #3
    Very interesting. I’ve never thought of grilling celery root or had it. What is the texture like when grilled? Buttery like a sweet potato or fibrous like squash? And what is “neutral oil”? Does that mean non-flavored like canola or vegetable oil?

    thanks.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      It has a soft crunchy texture. If you cook it longer it obviously becomes softer. And yes, canola or peanut oil.

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