Celeriac Saté with rice cakes and Jerusalem artichoke

Celeriac Saté

With Rice Cakes and a very lost Jerusalem artichoke

Serves 4

60 minutes

Oven 200 C

Not too tricky

A little dish celebrating some winter veggies. When making this recipe, we randomly had some Jerusalem artichokes at home. We decided to incorporate them into the dish, and it actually worked really well together. So try to get your hands on them when you’re at the market or in any good veg shop. Serve with some atjar or fresh salad.


400 gr Jasmin Rice

A handful of black / white sesame seeds

A handful of ground coconut

4 Jerusalem Artichokes


For the Saté:

1 Celeriac

5 tablespoons soy sauce

2 tablespoons agave syrup (or other liquid sweetener) 

1 teaspoon Garam Masala


For the Peanut Sauce:

2 cloves of garlic

1 small peace of ginger

4 tablespoons smooth peanut butter

250 ml coconut milk

Hot sauce / sambal to taste

4 Kefirr Lime leaves

1 lime


Some salad to serve, if you like

Celeriac Saté with rice cakes and Jerusalem artichoke


Preheat the oven to 200’C. Cook your Jasmin Rice by scaling it out by: 1 cup of rice to 2 cups of boiling water. By doing so you will get nice sticky rice. Add some salt to the water and maybe some star anise for some extra flavour. When the rice is cooked leave it to steam for a few more minutes with the lid on. Then mix in the sesame seeds and ground coconut. Leave to cool down. Next: place the Jerusalem artichokes in the oven whole for around 30 minutes (until cooked). 

Cut the celeriac into chunks that will fit the skewer (about 1,5 x 1,5 cm). Spread out on a large baking tray with some oil and salt, then roast in the oven for around 20 minutes until nice and golden. 

In the meantime, mix together the soy sauce, agave syrup and garam masala. Also prepare the peanut sauce: grate your garlic and ginger, then fry with some oil in a saucepan. Add the peanut butter to the pan together with the coconut milk. Stir the sauce using a whisk until it comes together. Then add the hot sauce, kefir, and lime juice. Adjust thickness with some water and season with salt. 

Now form the rice into flat round cakes, using your hands. Use a frying pan with a good amount of oil and fry the rice cakes on both sides until nice and golden. Also, when the Jerusalem artichokes are out of the oven, press them down with your hands so the crust breaks open. Then also fry in the pan to get some more caramelization. 

Take the celeriac out of the oven and mix with the marinade. Then roast in the oven for a few more minutes. Take yourself some nice skewers and put the celeriac chunks on the skewer. Ready to serve. Last thing to do is mixing together the yoghurt, vadouvan and lemon juice to top the Jerusalem artichoke. Make sure that everything is served sexy, and bon appetit!