Celeriac, Chanterelle, Onion
Celeriac, Chanterelle, Onion
INGREDIENTS
Onion 6 small, organic, peeled and sliced
Chicken stock 500 ml
Rapeseed oil 50 ml
Salt
Celeriac 1 small, topped and tailed
Chanterelle mushrooms 50 g, yellow
Butter 100 g
Rosemary fresh
Thyme fresh
Salt
Wild garlic 10g (salted garlic seed heads)
Preparation
For the onion sauce
Roast the onions with the oil in a hot 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 1 hour.
Strain the onions from the stock and reduce
by half or until the consistency of a loose glaze. Season to taste.
For the celeriac
Place the celeriac into simmering water and
cook for 1 hour or until you can pass a nice 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
beautifully brown.
Remove from the frying pan and rest.
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 and around the
celeriac.
Garish with some ramsons and finish with
some onion sauce.
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