Gochujang-glazed celeriac with black beans & green salsa served on a plate

Gochujang-glazed celeriac with black beans & green salsa

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(1 ratings)

Prep: 30 mins Cook: 45 mins


Serves 2

Discover the earthy flavours of celeriac and celebrate this underrated root veg. It's topped with a chilli glaze and served with black beans and green salsa

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal840
  • fat56g
  • saturates17g
  • carbs52g
  • sugars28g
  • fibre27g
  • protein18g
  • salt4.8g
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  • handful of sea salt flakes (about 25g)
  • 1 medium celeriac (about 750g), peeled, halved and cut into 3cm-thick wedges



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1-2 shallots, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

For the glaze

  • 2 tbsp gochujang paste
  • 50g salted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 orange, juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp cornflour
  • 1 tbsp sesame seeds

For the black beans

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small bunch of coriander, stems finely chopped and leaves reserved
  • pinch of ground coriander
  • 400g can black beans, undrained
  • ½ lime, juiced



    The same shape, but smaller than…

For the green salsa

  • 1 green apple, cored and roughly chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • ½ green chilli, deseeded



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp pumpkin seeds, toasted
  • ½ lime, juiced



    The same shape, but smaller than…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat the oven to 200C/180C fan/gas 6. Scatter the salt over a large lined baking tray in an even layer. Put the celeriac on top of the salt and roast for 15 mins on the top shelf of the oven.

  2. Meanwhile, make the glaze. Put the gochujang, butter, honey, a pinch of salt, 1 tbsp water, the orange juice and cornflour in a pan and cook, stirring, for 2-3 mins or until smooth. Set aside. 

  3. Leave the celeriac to cool slightly. Dust off the excess salt and dip in the glaze, turning to coat. Discard the salt from the tray, return the wedges to it and roast for 10 mins more. Glaze again, scatter over the sesame seeds and roast for 10 mins more until caramelised.

  4. To make the beans, heat the oil in a heavy-based frying pan over a medium heat. Fry the cumin and bay leaf until sizzling, then add the onion, coriander stems, ground coriander and a good pinch of salt. Fry, stirring, for 8 mins until golden and soft. Add the beans and their liquid and a pinch of salt and bring to the boil. Simmer for 5-8 mins, stirring, until the liquid is almost evaporated and the beans are creamy. Remove the bay leaf and stir in the lime juice. Set aside and keep warm. 

  5. To make the salsa, put the apple, chilli, pumpkin seeds, lime juice and reserved coriander leaves in a food processor and blitz until combined but chunky. Add the oil and blitz again. Season to taste.

  6. Heat the sunflower oil in a non-stick frying pan and fry the shallots over a low-medium heat for 15 mins until just golden and crisp. Put on a plate lined with kitchen paper to drain, then season. Serve the beans topped with the celeriac, crisp shallots and salsa.

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