Celery Root Purée With Spiced Cauliflower And Quail Eggs
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 tablespoon extra-virgin olive oil, plus one tablespoon to serve
  • 1 large onion, coarsely diced
  • 2 cloves garlic, coarsely chopped
  • 2 bay leaves
  • 1 large celery root, peeled and cut into three-quarters inch pieces
  • 2 cup vegetable stock
  • 2 tablespoon tahini
  • 2 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cilantro
  • 1/2 teaspoon sweet smoked paprika
  • coarse sea salt and black pepper, to taste
  • 2 tablespoon extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 teaspoon ras el hanout
  • 1 medium cauliflower, trimmed and coarsely grated
  • 2 tablespoon finely diced preserved lemon skin
  • 3 ounce almonds, skin on, toasted and coarsely chopped
  • 2 ounce parsley, coarsely chopped
  • 2 1/2 tablespoon extra-virgin olive oil
  • 6 quail eggs
Directions
  1. First make the celery root purée. Place olive oil in a medium saucepan over medium-high heat. Add the onions and fry for 5 to 6 minutes, stirring often, until soft and starting to caramelize. Add the garlic and bay leaves and cook for another minute before adding the celery root. Fry for 8 to 10 minutes, stirring often, so that all sides are golden brown. Pour over the stock, bring to a boil, then simmer over medium heat for about 15 minutes, until the celery root is cooked through. Remove from the heat, discard the bay leaves, and transfer to a blender or food processor. Blitz to form a smooth purée before adding the tahini, lemon juice, cumin, cilantro, 1 1/2 teaspoons of salt, and a good grind of black pepper. Set aside until ready to serve. (You can make this in advance and keep it in the fridge—see headnote.)
  2. Put the oil for the spiced cauliflower into a large sauté pan and place over medium heat. Add the onion and sauté for 5 minutes, until soft. Add the garlic and cook for another 2 minutes, then add the ras el hanout and cook for another minute. Pour over 7 tbsp/100 ml of water and stir through for a minute before removing from the heat. Fold in the cauliflower, preserved lemon, almonds, half of the parsley, and 1 teaspoon of salt and set aside to cool.
  3. When ready to serve, divide the purée among six plates. Drizzle 1/2 teaspoon of oil over each portion, spread the cauliflower on top and sprinkle over the smoked paprika and remaining parsley.
  4. To fry the quail eggs, place a large frying pan over medium heat and add the oil. When hot, crack each egg individually into the pan and fry for 30 to 60 seconds. Season with a pinch of salt and a grind of black pepper, then place an egg or two on top of each portion of cauliflower and serve at once.