Celeriac, Jerusalem artichokes, puffed rice and parmesan

AT A GLANCE

  • Serves 6 people

"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
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.

Topics:

MODERN AUSTRALIAN, MILK, SIDE DISH, PARMESAN, CHEFS' RECIPES, THYME, CELERIAC, RICE, VEGETARIAN, WINTER, GARLIC, ARTICHOKES, ROSEMARY, SALAD

Recipe:

SEAN MCCONNELL, MONSTER, CANBERRA

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

2013 MOUNT MAJURA CHARDONNAY. , suggested by MICHAEL GRAY

FEATURED IN

Aug 2015

Aug 2015

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