INGREDIENTS
1 celeriac root (1.2kg-1.3kg)
400 ml chicken or vegetable stock
50 g butter
1 bay leaf
½ lemon peel (save juice)
Olive oil
Salt to taste
½ cup finely chopped parsley leaves
METHOD
- Preheat oven on Fan Plus at 180°C.
- Trim the celeriac skin off and cut into wedges..
- Heat the olive oil in a gourmet oven dish on high heat, induction setting 8 and caramelize the celeriac on both sides.
- Add the 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 has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
