Recipes
Braised celeriac
15 minutes
Preparation time
45 minutes
Cooking time
4 serves
Serves
Ingredients
1 celeriac root (1.2kg-1.3kg)
400 ml chicken or vegetable stock
50 g butter
1 bay leaf
½ lemon peel (save juice)
Olive oil
Salt to taste
½ cup finely chopped parsley leaves
Method
- Preheat oven on Fan Plus at 180°C.
- Trim the celeriac skin off and cut into wedges..
- Heat the olive oil in a gourmet oven dish on high heat, induction setting 8 and caramelize the celeriac on both sides.
- Add the stock, bay leaf, lemon peel, a pinch of salt and butter, allow to come to a simmer for a minute.
- Cook uncovered for 30-40 minutes, turning after 20 minutes.
- Allow the cooking liquid to reduce to thick glossy coating.
To serve
- Toss in parsley and lemon juice.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.