Celeriac 'crab' cashew hummus

This vegetarian recipe uses a clever trick to make roasted celeriac resemble picked crab meat. Paired with a homemade cashew hummus and dukkah, this dish is finished with fresh herbs and finely sliced celery for freshness.

Celeriac “crab” cashew hummus Credit: Kitti Gould

• serves

  4

• prep

  2 hours

• cook

  1 hour

• difficulty

  Ace

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Ingredients

Marinade

• 1 tsp fermented chilli
• 2 tbsp olive oil
• 1 tbsp garlic toum (see Note)
• 2 tbsp ras el hanout spice mix (see Note)

Celeriac

• 1 small celeriac, peeled and halved
• pinch sea salt flakes

Cashew hummus

• 140 g raw cashew nuts (soaked for 3 hours and drained)
• 2 tbsp garlic toum
• pinch cumin powder
• 50 g leftover fermenting juice, or pickle juice
• 1 tbsp nutritional yeast flakes
• 100 g water
• pinch sea salt flakes

Cashew dukkah

• 100 g chopped roasted cashews
• 25 g toasted sesame seeds
• pinch sea salt flakes
• ¼ tsp chilli flakes
• ¼ tsp smoked paprika
• ¼ tsp cayenne pepper
• ½ cup fresh herbs (dill, parsley, tarragon, fennel tops)

Garnish

• 2 tbsp finely sliced celery
• ¼ cup fresh herbs (dill, parsley, tarragon, fennel tops)
• 3 tbsp fermented juice, or pickle juice

Soaking time: 3 hours

Instructions

1. In a medium mixing bowl, combine all the marinade ingredients, whisking well until thoroughly combined. Set aside.
2. Preheat the oven to 200˚C (fan-forced). Place a roasting tray with a rack on top of it. Wash and dry the celeriac thoroughly. Gently massage the marinade into the celeriac, then roast for 1 hour, or until a cake tester can be easily inserted into the celeriac.
3. For the cashew hummus, combine all ingredients in the bowl of a food processor. Pulse until it reaches a fine paste. Add more water to loosen if required. Transfer to a sterilised jar, removing all air pockets. Store in a cool area for 3-4 days. Drizzle with olive oil and refrigerate for up to 1 month.
4. For the cashew dukkah, preheat the oven to 150˚C. In a food processor pulse the cashew nuts roughly and then mix the remaining spice ingredients into the nuts. Transfer to a medium sized tray lined with baking paper and roast in the oven for approximately 3 minutes until aromatic.
5. Once cooled, pick the celeriac with your clean hands into small 10 cent size pieces (to look like picked crab meat).
6. To serve, combine the celery, extra herbs, a drizzle of olive oil and a splash of fermented juice in a medium mixing bowl and toss well to combine. Dollop 2-3 heaped spoons of the cashew hummus into the centre of your serving plate. Top with the picked celeriac. Sprinkle with the cashew dukkah and top with the dressed herbs and celery.

Notes

• Toum, Egyptian dukkah, and ras el hanout can be found at select Middle Eastern or gourmet grocers. Fermented chillies can be found at select gourmet grocers. Substitue pickled chillies and pickle juice in hummus.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Kitti Gould.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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