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9

Pulled celeriac burgers with apple slaw

Total Time
2hr 55 min
Prep
15 min
Cook
2hr 40 min
Serves
4
Difficulty
Easy
Yes – pulled celeriac! Trust us, it has a wonderful, smoky flavour, and a great texture.
Ingredients

Celeriac, raw

1 whole, raw, peeled and cut in half

Calorie controlled cooking spray

4 spray(s)

Burger Bun(s)

4 medium

Passata

400 g

Honey

2 tablespoons, level

Soy Sauce

3 tablespoons

Molasses

1 tablespoons

Asda Cider Vinegar

2 tablespoons

Tomato Purèe

1 tablespoons, level

Paprika

2 teaspoons, level, smoked paprika

Oregano, Dried

1 teaspoons, level

Cayenne Pepper

1 teaspoons, level

Garlic

2 clove(s), chopped

Ground Cumin

½ teaspoons, level

Hot Pepper Sauce (Tabasco)

1 teaspoons

Cabbage

100 g, red cabbage, thinly shredded

Apple(s)

1 medium, granny smith, cored and cut into matchsticks

Spring Onions

3 medium, sliced

Half Fat Crème Frâiche

50 g

Asda Cider Vinegar

1 tablespoons

Parsley, fresh

1 tablespoons, finely chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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