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 the Mr. Morris restaurant in Auckland. This modern Pacific restaurant also features a private dining room known as “Mrs. Morris”, where guests can experience culinary delights created with Miele appliances. 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. Michael has won a slew of awards for his previous restaurant Meredith’s, including Cuisine’s NZ Restaurant of the Year Award 2011 and Outstanding Chef of the Year Awards.
