"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."
- 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
- 1Place 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.
- 2Meanwhile, 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.
- 3Meanwhile, 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.
- 4To 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.
Drink Suggestion: 2013 Mount Majura Chardonnay. Drink suggestion by Michael Gray