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Celeriac purée with spiced cauliflower and quail’s eggs

PT1H

1
First make the celeriac purée. Place the 60ml of olive oil in a medium saucepan on a medium-high heat. Add the onions and fry for 5–6 minutes, stirring often, until soft and starting to caramelise
2
Add the garlic and bay leaves and cook for another minute before adding the celeriac. Fry for 8–10 minutes, stirring often, so that all sides are golden brown
3
Pour over the stock, bring to the boil, then simmer on a medium heat for about 15 minutes, until the celeriac is cooked through
4
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, coriander, 1 1/2 teaspoons of salt and a good grind of black pepper. Set aside until ready to serve
5
Put the oil for the spiced cauliflower into a large sauté pan and place on a 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
6
Pour over 100ml 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
7
When ready to serve, divide the purée between six plates. Drizzle half a teaspoon of oil over each portion, spread the cauliflower on top and sprinkle over the smoked paprika and remaining parsley
8
To fry the quail eggs, place a large frying pan on a medium heat and add the oil. When hot, crack each egg individually into the pan and fry for 30–60 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

Extracted from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully. (Ebury Press, £28)

Photography by Jonathan Lovekin

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Celeriac purée with spiced cauliflower and quail’s eggs

 
 

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