BBQ Celeriac and Caramelized Peel

- 1 Celeriac
- 1 Lemon
- Soy Sauce or Apple Syrup
- 1 Shallot
- 2 Cloves of Garlic
- Beer or Wine of Choice
- Olive Oil
- Maldon Coarse Sea Salt
- 2L of Water

1. Put the pan under a high heat and add a dash of oil.
2. Clean the onion and garlic, chop and add to the pan (with the peels - we are not wasting anything).
3. Fry everything, then turn the heat down to low.
4. Take the celeriac and cut the skin off.
5. Set the celeriac aside. Cut the skin into thinner strips (if necessary), wash them, then add to the pan.
6. Turn up the heat again, cut the celeriac into 6 equal ‘steaks’.
7. Trim the steaks so that the bottom is flat and put them in the pan.
8. Cut the trimmings of the steaks into fine strips and squeeze half a lemon over them. Add zest and coarse salt. Set aside.
9. Let the pan’s contents cook for 3-5 min, then deglaze them with your wine or beer.
10. When quenched and evaporated, add 1L of water and a dash of soy sauce/apple syrup.
11. Let it boil. Meanwhile, light the BBQ .
12. When the BBQ is hot, put the cooked celeriac skins on the grill, roast until dark and crispy.
13. When the celeriac steaks are cooked, hurry and put them on the BBQ.
14. Grill the steaks, turning them often so that they are caramelized and golden brown all around.
15. In the meantime, reduce the stock to a sauce. Sieve it. Don’t throw anything out just yet: the leftover elements can be used for garnishing.
16. Finish the sauce by adding some glowing charcoal to it and quenching it, to give it a special color and smoky flavor. Sounds wild, but give it a try.