Credit to @rwmckinlay Celeriac/Scallop Treating celeriac with as much, if not more, care than we normally would a protein. And oddly enough the end result was bloody tasty!
From my days in Dibba, Oman roughly 2016
Celeriac…. Braised in dash, local seaweed we dived for ourselves, seaweed vinegar and brown sugar. Then dried off. Roasted and glazed in its own cooking liquor. Looks simple enough…. Isn’t.
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Keeping it positive, hoping to inspire!!….
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