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  • Roasted Celeriac, Adzuki Beans and Brown Rice

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    • Ingredients:

      - half a celeriac
      - 2 carrots
      - 2 onions
      - 3 garlic cloves
      - 1 cup (240ml) cooked adzuki beans
      - salad leaves
      - tamari or shoyu soy sauce
      - umeboshi seasoning
      - thyme

      - veg for steaming

      Serves: 4 Cook Time: 20 min Prep Time: 20 min Cuisine: Japanese
    • Preheat the oven to 200 °C.
    • The rice should be soaked beforehand. Start by cooking it.
    • Prepare a baking dish lined with baking parchment.
    • Prepare the marinade. In a small bowl mix up 6 tbsp oil, 3 tsp soy sauce, 3 minced garlic cloves, and a little bit of thyme.
    • Peel and slice the celeriac into 0.5 cm slices and 1 onion either into 1cm sllilces or into wedges. Leave the other onion aside. Arrange the vegetables in the baking dish and coved in the marinade. Roast for 20 minutes.
    • Steam some veg
    • Finely chop the other onion and saute on a little oil until it starts colouring. Optionally add some finely chopped chilli. Add the beans. Stir and warm through. Mash up with a fork and adjust saltiness with ume seasoning. Add a little water or stock if required.
    • Prepare salad leaves
    • Serve rice, roasted veg, beans, steamed veg and salad leaves on each plate.


    I like to add some gomasio (sesame seeds with salt) on my rice, or Tekka seasoning or Nori sprinkles.


    Translated from http://www.jimejinak.cz/pecene-platky-celeru-a-cibule-s-fazolovou-omackou/

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