Whole roasted celeriac
Creation by JP McMahon, Aniar* restaurant, Galway, Ireland.
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Ingredients
|
1 |
|
celeriac |
|
50 |
g |
butter |
|
|
|
rosemary, fresh |
|
|
|
thyme, fresh |
|
|
|
salt |
Preparation method
- Wash the celeriac thoroughly under cold running water, using a brush and pairing knife to get rid of any sand.
- Place in simmering water and cook for one hour or until you can pass a knife through the celeriac with ease.
- Warm the butter in the pan and fry the whole celeriac. You’ll need to baste the celeriac continually.
- Add in the thyme and rosemary.
- Allow the butter to become quite nutty but not black.
- Baste until the colour of the celeriac is a nice brown colour.
- Remove from the frying pan and leave to rest.
Serving suggestions
- As part of a composition e.g. with chanterelles, onion sauce and ramson.