Celeriac, chantarelle, onion

Born in Dublin, JP is a chef, restaurateur, and author. JP is a self-taught chef and is currently finishing his PhD in Art History. JP is culinary director of EatGalway, which comprises the restaurants Aniar, Cava Bodega, and EAT Gastropub. As an ambassador for Irish food, JP is the founding chair and director of the Galway food festival and ambassador for Spanish food in Ireland. JP is also a commissioner for Euro-toques Ireland and sits on its Food Council. Currently, JP is organising an international chef symposium called ‘Food on the Edge’.

JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and to engaging directly with small farmers. This is an aspect in all three of his restaurants.

His restaurant Aniar, which has a Michelin star recognition, is a terroir-based restaurant. It combines the best of what West of Ireland has to offer in local artisan food and products. Cava Bodega showcases the best of Spanish food and wine, in particular the phenomena of tapas. JP’s restaurant EAT Gastropub offers artisan and organic food. He only uses meat and chicken from sustainable farms.

Creation by JP McMahon, Aniar* restaurant, Galway, Ireland.

Celeriac, chantarelle, onion

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celeriac, topped and tailed



yellow chanterelles









rosemary, fresh



thyme, fresh






onion, peeled and sliced



chicken stock



rapeseed oil



sea salt

Preparation method: onion sauce

  • Roast the onions with the oil in the oven until nicely caramelised.
  • Transfer the onions into a colander and drain off the excess oil.
  • Place the onions in a pot with the chicken stock and simmer for one hour. Strain the onions from the stock.
  • Reduce the stock by half or until the consistency of a loose glaze.
  • Season to taste.

Preparation method: celeriac

  • Place the celeriac in simmering water and cook for one hour or until you can pass a knife through the vegetable.
  • Warm half 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.

Finishing and preparation

  • Fry the mushroom briefly in the remaining butter with some thyme. Season to taste.
  • To serve, place a wedge of celeriac in a warm bowl. Arrange a few mushrooms around the celeriac.
  • Garnish with some ramsons and finish with some onion sauce.

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