Shiitake Celeriac Skewers with Orange Tahin Sauce and Sumach Parsley Salad - vegan

This is a time consuming dish and you will need lots of Asian ingredients.

My friend found it in a health magazine. She knows that I stock all kinds of Asian bottles and spices from around the world. I only had to buy 4 fresh ingredients. I made that as a midweek meal. Cooking relaxes me after a long day and I go step by step to get the best results.

For tomorrows lunch break at home, I just have 1 skewer and some sauce left. A small bowl of fresh cooked rice added, and my work in the kitchen is done.

Shiitake Celeriac Skewers:

Medium sized head of celeriac, 150 g Shiitake mushrooms

2 cloves of garlic, 1 tbsp rapeseed oil, pinch of cayenne pepper, 2 tsp Teriyaki sauce, salt and pepper

Orange Tahin Sauce:

Zest and juice 1/2 orange, 5 g grated fresh ginger, 1 tbsp Mirin, 3 tbsp rapeseed oil, 1 tbsp soy sauce, 1 tsp agave syrup, 1 tbsp roasted sesame oil, 2 tsp Tahin, pepper

Sumach Parsley Salad:

1/2 red onion, 1 large bunch of parsley, 1 tsp Sumach, salt, 2 tbsp olive oil

Water the wooden skewers.

Start with the celeriac. Peel it and cut 1 inch slices into 1 inch cubes. All the stuff around that looks wonky or is too small, set aside and freeze later for soups or stews.

Cook in salted boiling water for 5 min, cool down. Clean the Shiitake and cut out the rubbery stems. Skewer both, seadon with salt and pepper.

Press the garlic, add oil, cayenne, Teriyaki sauce, salt and pepper and brush the skewers with it. Let them sit to marinate. 

Mix the orange sauce.

Cut the onion into strips and blanche them for 60 sec in boiling water. Chop the parsley and make the Sumach dressing.

Use a griddle pan or a BBQ. Spray lightly with oil and grill the skewers until golden   brown.

Serve on top of the salad and dip in the sauce.