FREE SHIPPING ON ALL USA AND UK ORDERS

Shopping Cart

Your cart is empty

Continue Shopping

Main Course: Slow-Cooked Celeriac, Onion Lyonnaise, Wilted Spinach & Red Wine Sauce - Kirk Haworth

 

Ingredients:
1 medium sized Celeriac (celery root)
100ml (½ Cup) Arbequina olive oil
Salt, to taste

Onion lyonnaise: 
4 small white onions
100ml (½ Cup) Arbequina Olive oil  
Pinch of salt

Mixed mushrooms & wilted spinach: 
100g (3 1/3 Cups) Spinach
100g (1 Cup) Mixed mushrooms of your choosing
50ml (3 Tbsp + 1 tsp) Arbequina olive oil
Salt, to taste

Onion gravy:  
50ml (3 Tbsp + 1 tsp) Arbequina Olive oil
5 yellow onions, finely sliced 
1 bulb Garlic - roasted 
1 bunch Thyme
1 small piece Kombu (Nori can be a replacement if needed)
100g (1/3 Cup) Brown rice miso
200ml (3/4 Cup) Red wine
100ml (1/3 Cup) Port
4 Jerusalem Artichokes (Sunchokes), roasted 
1.5 litres (6 1/3 Cups) Vegetable stock

Garnish: 
12 Chives
1 Tbsp Capers


Celeriac method: 

1. Place the whole celeriac (celery root) on a tray and bake at 180 C (350F) for 1 hour 15 minutes, until tender.

2. Allow to cool and then using a knife gently peel off the skin and discard then break the celeriac into four natural sized pieces using your hand. Add the oil to the celeriac pieces and keep spooning over the olive oil whilst it's warm so it soaks up the flavor. Sprinkle the pieces with some salt to finish and allow to rest in the olive oil.

 

Lyonnaise method:

1. Finely slice the onions and add to a medium sized saucepan with the olive oil and a pinch of salt.

2. Cook on low with a lid on until soft then turn up the heat and start to caramelize the onions until golden brown and caramel in texture. It will take around 1-2 hours for the onions to cook.

 

Sauce method: 

1. Place the Jerusalem artichokes (sunchokes) on a tray and roast them whole until golden brown, for around 45 minutes at 180 C (350F).

2. Bring a medium sized saucepan to the heat, add the oil and onions and caramelize for 1 hour until really golden and jam like in texture.

3. Add the wine, port, garlic & thyme and reduce until all the liquid has been absorbed. Add the stock and the Jerusalem artichokes, miso and kombu, then simmer for 2 hours. Pass through a fine sieve and reduce by 3/4 until you have a sauce consistency.

4. To finish, add 1 tbsp of capers & 1 tbsp of olive oil.

 

Mixed mushrooms method: 

1. Put a non-stick frying pan on a high heat, add the olive oil then the mushrooms with a pinch of salt and sauté for 30 seconds until lightly golden.

2. Add the spinach for 10 seconds until wilted and drain.

 

Garnish method: 

1. Bring a small pan to the heat with 100ml (1/2 Cup) of water and a pinch of salt, add the chives for 5 seconds, drain and dress with 1 tsp of olive oil.

Plating

1. Place 1 Tbsp of onion lyonnaise onto the middle of 4 plates.
2. Divide the mushrooms equally and plate on top of the onions.
3. Place 1 piece of celeriac (celery root) on top.
4. Add the chives as garnish.
5. Pour over the sauce, ensuring each plate gets capers.
6. Serve