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
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!
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
- 2 oz wild garlic
- 2 egg yolks
- 14 tbsp neutral oil
- 1 tbsp apple cider vinegar
- salt (add to taste)
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!
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