INGREDIENTS
1 celeriac root (1.2kg-1.3kg)
400ml chicken or vegetable stock
50g butter
1 bay leaf
½ lemon peel (save juice)
Olive oil
Salt to taste
½ cup chopped parsley
METHOD
- Pre-heat oven on Fan Plus at 180°C.
- Trim the celeriac skin off and cut into even quarters.
- Heat the olive oil in a small gourmet casserole dish on high heat, induction setting 8 and caramelize the celeriac on both sides.
- Add stock, bay leaf, lemon peel, a pinch of salt and butter, allow to come to a simmer for a minute.
- Cook uncovered for 30-40 minutes, turning after 20 minutes.
- Allow the cooking liquid to reduce to thick glossy coating.
To serve
- Toss in parsley and lemon juice.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
