A nice and fiery vegetable dish. Be sure to have a drink on the side to drown the heat of the chillies
Author: Tom Gerrets
1/2celeriaccleaned and diced in appr. 2cm cubes
3big carrotssliced in appr. 2cm pieces
2sweet bellpepperscut in coarse pieces
1/2cauliflowercut into small pieces
4twigs of thyme
2tspfresh ground black pepper
Preheat the oven to 200°C. Put the celeriac and carrot in a big baking tin and sprinkle generously with the oliveoil. Add 1 tsp ground pepper and the coarse seasalt. Give the ingredients a big toss (so the veggies are coated with oil) and put the tin in the oven for 15 mins
Deseed 2 jalapeños and cut them lengthwise in thin strips. Slice the third jalapeño in small rings (don’t remove anything from this spicy badass). Chop up the red chillies. Beware of the heat of the chillies growing stronger in the oven, so remove the seeds (for a ‘day after-wet towel experience’leave the seeds in the chillies) .
After 15 min get the baking tin from the oven and add the remaining ingredients (also the second tsp of black pepper). Toss in another swig of oliveoil and mix it again. Put the tin back in the oven and roast untill the celeriac and carrots are soft and done (should take about 20 to 30 mins more). Serve the ‘cool’ vegetables with a cold beer.