Roasted celeriac stir-fry


Prep time: 
10 minutes


Roasted celeriac stir-fry


  • 1 celeriac, peeled and chopped into roughly 5cm-long pieces
  • 2 tbsp rapeseed oil
  • 20g roasted peanuts
  • 1 bunch salad onions roughly chopped
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Lee Kum Kee Chilli Garlic Sauce
  • Pinch sugar
  • ½ x 25g pack fresh coriander, leaves only, roughly torn


1.Preheat the oven to 200ºC, gas mark 6. Put the celeriac on a baking tray and drizzle over 1 tbsp oil; season and mix well. Bake for 30 minutes, until golden and soft.

2. Heat the remaining 1 tbsp oil in a frying pan and add the peanuts. Cook for 2 minutes until golden, then add the salad onions and cook for another minute. Add the soy and chilli garlic sauces, sugar and a pinch of salt. Mix well, then add the roasted celeriac. Scatter over the coriander and serve straightaway. Delicious served with egg-fried rice.


Photo Credit: Jonny Hughes @jonny2love
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