Helen Graham's Whole Roast Celeriac with Seeni Sambol Gravy

Another stunning centrepiece from the queen of vegetables, Helen Graham!

20 minutes prep

1 hour 40 minutes cook

Serves 3-4

Twisted

Ingredients

Roasted celeriac:

1 1 celeriac, washed and roots trimmed

2 tbspolive oil

1/2 tspsalt

Gravy:

2 tbspolive oil

20 curry leaves

1/2 tspcardamon pods

1.5 tspsalt

300 gred onion, finely sliced

2 tbspbrown sugar

150 mlvegan red wine

1 tbspplain flour

500 mlvegetable stock

1/2 tbsptamarind paste

1 tbsppomegranate molasses

20 gvegan butter

Salsa macha:

80 gtoasted pumpkin seeds, roughly chopped

40 gtoasted sesame seeds, roughly ground

1 tspmaldon salt

3 tbspharissa

1 tbspagave

130 mlolive oil

This dish was inspired by Helen's trip to Sri Lanka where she discovered seeni sambol - a caramelised onion condiment with curry leaves and plenty of cinnamon that was served on the side of basically everything and 10 times out of 10 made it infinetly better. Here Helen turns it into a rich gravy with pomegranate molasses and tamarind making it the perfect foil for this whole roasted celeriac.