Celeriac Purée with Spiced Cauliflower

ottolenghi.co.uk

Lou

Yotam Ottolenghi

subheading: Celeriac purée:

60ml olive oil, plus 1 tbsp to serve

1 large onion, roughly diced (160g)

2 garlic cloves, roughly chopped

2 bay leaves

1 large celeriac, peeled and cut

roughly into 2cm pieces (600g)

500ml vegetable stock

2 tbsp tahini paste

2 tbsp lemon juice

½ tsp ground cumin

½ tsp ground coriander

½ tsp sweet smoked paprika

coarse sea salt and black pepper

subheading: Spiced cauliflower:

2 tbsp olive oil

1 large onion, thinly sliced (160g)

3 garlic cloves, thinly sliced

2 tsp ras el hanout

1 medium cauliflower, trimmed

and coarsely grated (650g)

2 tbsp finely diced

preserved lemon skin

90g almonds, skin on, toasted and

roughly chopped

50g parsley, roughly chopped

Quail’s eggs

2½ tbsp olive oil

6 or 12 quail’s eggs

Directions at ottolenghi.co.uk

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