Celeriac, Jerusalem artichokes, puffed rice and parmesan


"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."

You'll need

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

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

2013 Mount Majura Chardonnay.

Featured in

Aug 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool