Sloppy joes with celeriac, mushrooms and cider
By Meera Sodha
Published on 04 November 2022
Did you know that just one celeriac can feed up to six people? This veg sure goes far, and this recipe is about to prove the theory.Time and servings
1 hr 50 minsTotal time
6Servings
1 hr 50 minsPrep time
Ingredients
- 2 onions, peeled and very finely diced
- 1 large carrot, very finely diced
- 300 g of chestnut mushrooms, very finely diced
- 1 celeriac (approx. 1kg), peeled and roughly chopped
- 4 garlic cloves, peeled and minced
- 2 tsp of sweet smoked paprika
- 1.5 tsp of hot smoked paprika
- 2 tsp of ground cumin
- 2.5 tbsp of dijon mustard
- 1.5 tsp of fine sea salt
- 150 ml of olive oil
- 500 g of passata (meera used isle of wight passata)
- 6 seeded buns
- 75 g of vegan butter
- 6 sliced sour gherkin pickles
- 1 large pack of paprika crisps (meera used brindisa torres smoked paprika crisps)
- 250 ml of medium dry cider
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/gas 6. Place the onion, carrot and mushrooms into a large baking tray – you will need a very big baking tray for this, around 40cm x 30cm (you could use two trays instead, but you may need to reduce the cooking time).Step 2
Put the celeriac into a food processor and whizz into tiny mince-sized pieces, then add to the onion mixture. Add the garlic, spices, mustard, salt and olive oil. Mix well with your hands until the vegetables are coated, then add the passata and 125ml cider and mix again.Step 3
Place in the oven for 45 mins, remove, add the remaining cider, mix really well and place in the oven for another 45–55 mins. You’re looking for the vegetables to be very tender and starting to caramelise, and any liquid to have evaporated. Remove the tray from the oven and check the seasoning.Step 4
To assemble the sloppy joes, toast and butter the buns, then pack with the mixture. Layer the sliced gherkins over the top of the mix and close the lid of the bun. Serve with crisps on the side.