Name: Celeriac, Jerusalem artichokes, puffed rice and parmesan
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 2 celeriac, peeled and diced into 2cm cubes; 2 garlic cloves, crushed with back of a knife; 2 rosemary sprigs; 500 ml (2 cups) milk; 1 kg Jerusalem artichokes, unpeeled; 200 gm butter, diced; A few sprigs of thyme; 3 fresh bay leaves; For drizzling: extra-virgin olive oil; For deep-frying: vegetable oil; 50 gm wild rice; 100 gm Parmigiano-Reggiano; To serve: sunflower shoots

Celeriac, Jerusalem artichokes, puffed rice and parmesan

Recipe for celeriac, Jerusalem artichokes, puffed rice and parmesan by Sean McConnell from Monster in Canberra.

Serves 6

Prep

25M

Cook

Total

1H 25M

“The seasonal availability of these two root vegetables makes them natural bedfellows,” says McConnell. “We add puffed wild rice for texture and parmesan for a hit of umami. Be sure to use top-quality parmesan; at Monster we use 24-month-old Parmigiano-Reggiano.”

Ingredients

2 celeriac, peeled and diced into 2cm cubes

2 garlic cloves, crushed with back of a knife

2 rosemary sprigs

500 ml (2 cups) milk

1 kg Jerusalem artichokes, unpeeled

200 gm butter, diced

A few sprigs of thyme

3 fresh bay leaves

For drizzling: extra-virgin olive oil

For deep-frying: vegetable oil

50 gm wild rice

100 gm Parmigiano-Reggiano

To serve: sunflower shoots

Method

Main

1.Place celeriac, garlic, rosemary and milk in a saucepan over medium heat, bring to the boil, then reduce heat to low and simmer until celeriac is tender (25-30 minutes). Drain, discarding herbs and reserving milk. Return to pan and purée with a hand-held blender until smooth, adding enough milk to reach a thick consistency that holds its shape. Season to taste and keep warm.

2.Meanwhile, preheat oven to 180C. Spread Jerusalem artichokes in a roasting pan, scatter with butter, thyme and bay leaves, season to taste and drizzle with olive oil. Roast for 5 minutes, then remove from oven, turn artichokes and return to oven. Roast, turning artichokes frequently, until evenly caramelised and tender, but with a little crunch (20-25 minutes). Keep warm.

3.Meanwhile, heat oil in a deep saucepan to 200C. Add rice and deep-fry until puffed (20-30 seconds; be careful, hot oil will spit). Remove with a metal sieve and drain on paper towels.

4.To serve, spoon celeriac purée onto a platter, arrange Jerusalem artichokes around and drizzle with a little extra-virgin olive oil. Using a fine microplane or grater, grate Parmigiano very generously over the top, and scatter with sunflower shoots and puffed rice.