This dish is based on the traditional Spanish Patatas Bravas but with a dairy free aioli (garlicky mayonnaise) and I’ve substituted celeriac for potatoes. I love an excuse to cook with this weird looking, underrated root veg: it’s subtly nutty flavour brings much more to the dish than boring old potatoes!
The quantities of ingredients below may yield more tomato sauce and aioli than you need but both are a great staple to have in the fridge. The aioli makes a beautiful ‘mayonnaise’ for this potato salad. But for a quicker win, slather over steamed leafy green vegetables such as kale and broccoli or dilute it with a little oil to make a gorgeous salad dressing. Use the tomato sauce in grain and pasta dishes.
You will need a food processor to make the aioli.
Ingredients (4-6 servings as a side dish)
2 large celeriacs
2 large onions – diced
Oil for frying
2-3 garlic cloves – crushed/finely chopped
1 red chilli – optional but recommended
2 x 400g tins of plum tomatoes
½-1 tsp smoked paprika
A dash of sherry vinegar – optional
100g ready-shelled pistachios
3 garlic cloves
A good pinch of salt
125-140 ml olive oil
1 tbsp apple cider vinegar
Juice of 1 orange
- Start the aioli by blitzing up the pistachios to a paste in the blender. This will take a good few minutes and you’ll probably have to stop the blade and scrape the mixture off the sides and back down into the base of the bowl a couple of times.
- Next add the garlic, blend again and throw in the salt. Add the citrus juices, vinegar and finally pour in the oil – slowly with the blade still running until you have a thick emulsion. How much oil you add and the consistency is up to you. Taste and leave to one side/in the fridge.
- Warm up 1-2 tablespoons of oil in a large roasting pan in the oven whilst you tackle the celeriac. Peel it as best you can or use a knife to remove the worst gnarly whiskery bits. Chop into cubes of around 1-2 cm square; toss into the hot oil and roast for around 45 minutes until golden – checking for even cooking a couple of times.
- Meanwhile, make the tomato sauce: first dice the onions and fry until translucent in a couple of teaspoons of oil.
Add the garlic and chilli, if using, cook for a few more minutes, stirring well to make sure nothing starts sticking to the bottom of the pan, before adding the tinned tomatoes.
- Stir in the smoked paprika and sherry vinegar and let this mixture simmer for about 20-30 minutes until the plum tomatoes have softened and broken down into a lovely thick sauce. You may need to add ½ to 1 can of water along the way to stop it burning on the bottom of the pan.
- Don’t forget to add salt/black pepper before tasting.
- To serve, put the roast celeriac, the aioli and tomato sauce into 3 separate bowls and dig in!