for 4 people

Vegetables

700 g	celeriac, peeled, sliced
300 g	parsnips, peeled, halved lengthwise
2 tbsp	Maizena cornflour
2 tbsp	olive oil
½ tsp	salt

Sauce

1 tbsp	toasted sesame oil
1	onion, finely chopped
2 tbsp	soy sauce
100 g	peanut cream
125 g	coconut cream
2	limes, all of the juice (yields approx. 50 ml)

Rice

200 g	jasmine rice
1 tbsp	sesame oil
½ tsp	salt
3 dl	water
30 g	unsalted peanuts

How it's done

Vegetables

Mix the celeriac, parsnips and cornflour, transfer to a baking tray lined with baking paper. Add the oil, mix, season with salt.

To bake

Approx. 45 mins. in the centre of an oven preheated to 220 °C.

Sauce

Heat the oil in a pan, add the onion, sauté. Add the soya sauce and all the remaining ingredients, bring to the boil. Reduce the heat, simmer for approx. 2 mins. Remove the pan from the heat, puree the sauce.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan, add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork. Plate up the rice and vegetables. Drizzle with the sauce, sprinkle the peanuts on top.

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