“The lush, rolling green meadows of Ireland not only provide the perfect canvas for grass-fed dairy products, but the special terroir also allows for some of the best produce in the world, including celeriac or celery root that’s featured in this appetizer or side dish. The roasted celeriac is topped with oyster mushrooms that grow wild in Ireland along with many other wild vegetables, herbs and edible flower.”
Check out other Modern Irish recipes from Chef JP McMahon here:
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Heat a little canola oil in a flameproof Dutch oven over a medium heat, add the celeriac (celery root) and cook, turning it occasionally, for 2–3 minutes until nicely browned all over.
- Reduce the heat and add Kerrygold Salted Butter and thyme.
- Allow the Kerrygold Salted Butter to foam, baste the celeriac and cook, basting occasionally, for 15–20 minutes until it has a nice golden color. Add a little water to stop the butter browning too much.
- Transfer to the preheated oven and bake for 30 minutes, basting occasionally.
- Meanwhile melt the additional Kerrygold Salted Butter in a frying pan over a medium heat and fry the mushrooms briefly with some thyme, season to taste with sea salt.
- Remove from the oven and carve the celeriac. To carve, slice the celeriac in half, lay the cut side down and carve into four crescent like segments.
- Present on a plate, season, scatter with oyster mushrooms and serve.
Recipe Courtesy of Chef JP McMahon | The Irish Cookbook (Phaidon 2020)