Ingredients
Chargrilled Celeriac:
- 1 celeriac
- A little oil
Parsley Butter:
- 200g unsalted butter, softened
- 25g flat leaf parsley
- Zest of 1 lemon
- 1 tbsp olive oil
- 2g fine salt
- Pinch of course black pepper
Method
Chargrilled Celeriac:
- Light your green egg/ BBQ and allow it to heat up to 230⁰C
- Brush the celeriac with oil and place in the BBQ
- While maintain the heat, roast the celeriac until the outside is chargrilled and the inside in cooked
Parsley Butter:
- Place the flat leaf parsley into the robot coupe and allow it to chop the leaves as much as possible
- Add the softened butter, zest of the lemon and the olive oil, then blend all of this together until a paste is formed
- Add the salt and pepper
- Take the paste out of the bowl and roll onto grease proof paper
- Place the butter back into the fridge until it has set
To Serve
Cut the parsley butter into round discs, and serve with the chargrilled celeriac and nachos