Pulled celeriac burgers with apple slaw
1 whole, raw, peeled and cut in half
Vinegar, All Types
2 tablespoons, cider vinegar
Calorie controlled cooking spray
2 tablespoons, level
1 tablespoons, level
2 teaspoons, level, smoked paprika
1 teaspoons, level
1 teaspoon(s), level
2 clove(s), chopped
½ teaspoons, level
Hot Pepper Sauce (Tabasco)
100 g, red cabbage, thinly shredded
1 medium, granny smith, cored and cut into matchsticks
3 medium, sliced
Half Fat Crème Frâiche
Asda Cider Vinegar
1 tablespoons, finely chopped
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the celeriac on a baking tray and mist with the cooking spray. Rub all over, then cover in foil. Bake for 20 minutes.
- Meanwhile, make the sauce by mixing all the sauce ingredients together in a small jug. Remove the celeriac from the oven and pour over half the sauce. Cover with the foil and return to the oven for 1 hour.
- Remove from the oven and gently pull apart with two forks. Ladle over a little more of the sauce and cover again. Bake for a further 40 minutes. Remove from the oven, pull again, ladle over the remaining sauce and bake for a final 40 minutes. Pull again and gently stir together, scrapping in the dark sticky edges. Leave to cool slightly before serving.
- Put all the slaw ingredients in a bowl, season to taste and toss everything together. Layer the coleslaw and celeriac between the burger buns, then serve.