Celeriac- and mustard-glazed chicken wings with celeriac and apple salad

Raw celeriac has distinct crunch and a super nutty, celery-like flavour that makes it perfect for salads.  In this dish, celeriac is used in a salad component but its juice is also used in a glaze for chicken wings which are then roasted.  The dish makes a fascinating starter but can also be served as a tapas dish or as a supper or lunch dish.

Preparation Time: 30 Mins

Cooking Time: 40 Mins

Total Time: 70 Mins

Ingredients

For 4 servings…

For the chicken wings

1                    Celeriac     

  Salt              

45 gsm            Mustard  - whole grain

100 gms          Honey  - runny        

20 gms            Butter       

12                  Chicken wings         

For the sauce

1                    Egg          

25 gms            Mustard  - whole grain

1½ tsp            Honey  - runny        

1 tsp               Vinegar  - white wine 

1 pinch            Salt          

1½ tsp            Water       

150 ml             Olive oil    

For the salad

1                    Celeriac  - peeled and grated   

2                    Apples  - eating - peeled, cored and grated

 tbs                Olive oil    

1                    Lemon  - juice of      

  Salt              

To serve

  Salad leaves    

Method

Preheat an oven to 200°C.

For the chicken wings…

Peel and juice the celeriac.  Put the juice in a saucepan over a medium heat with a pinch of salt and reduce by half.  Off the heat, add the mustard, honey and butter and mix well.

Turn the wings in this graze and then put them in a single layer on a baking tray.  Bake for 40 minutes until golden and sticky.

In the meantime, prepare the sauce…

Put all the sauce ingredients, except the oil, in a blender and blend them together.  Gradually add the oil until the sauce has a mayonnaise consistency.

To make the salad…

Mix the celeriac and apple together and dress them with the oil, lemon juice and salt.

To serve…

Divide the chicken wings between plates and add the salad, sauce and leaves.

Wine recommendations

A white or a red.

Conventional

     Vouvray sec

Interesting

     Beaujolais Villages

     Côte Chalonnaise

     Côtes de Gascogne rouge

     Côtes du Rhône