Chef's Recipes

Celeriac, Jerusalem artichokes, puffed rice and parmesan

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

By Sean McConnell
  • Serves 6
  • 25 mins preparation
  • 1 hr cooking
Celeriac, Jerusalem artichokes, puffed rice and parmesan
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."

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.

Notes

Drink Suggestion: 2013 Mount Majura Chardonnay. Drink suggestion by Michael Gray