Author: Suresh Dhamothiran

Name: Celeriac Musakhan
Yield: 4
Ingredients: 1 LARGE CELERIAC, PEELED AND TRIMMED; 150ML TAHINI SAUCE; 1½ TBSP CHOPPED PARSLEY; 1 TSP SUMAC; FOR THE TAHINI SAUCE; 80G TAHINI; 1¼ TSP LEMON JUICE; SMALL PINCH TABLE SALT; 70ML WATER; FOR THE SWEET SPICED MISO GLAZE; 20G WHITE MISO PASTE; ¼ TSP CHILLI FLAKES (SUCH AS ALEPPO); 1 SCANT TSP AGAVE NECTAR; ½ TBSP RICE WINE VINEGAR; 1 CLOVE OF CONFIT GARLIC (YOU CAN BUY JARS FROM SAINSBURY'S AND BY BELAZU); ¼ TSP LEMON JUICE; ½ TSP SWEET SPICE/GROUND MIXED SPICE; 1 TBSP PLUS 2 TSP RAPESEED OIL; FOR THE MUSAKHAN ONIONS; 1 LARGE WHITE ONION; 4 TSP OLIVE OIL; ½ TSP FLAKY SEA SALT; 1 TBSP SUMAC; 2 TSP SUGAR; ¾ TSP LEMON JUICE

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