All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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This might look intimidating but it is not. It just requires a few easy steps. Most of it could be substituted with other ingredients, too. For example – hate beets? Use carrots or corn or sweet potato instead. Trader Joe’s mixed grain thing not available to you?
Use a regular risotto. Celery root unavailable or yucky to you? Make your risotto with whatever ingredients you prefer. Don’t have fancy food mold ring to create the tower? Use a bowl or just free form it on the plate for a more rustic presentation.
I loved this dish. The celery root absolutely held its own despite competing with a lot of other flavors here from white truffle oil to roasted beets & garlic to the fried cauliflower to the basil oil. This dish was served closer to warm-room temperature than what I would call hot – primarily because there are so many ingredients to time properly – but I liked it just warm. It might also be served hotter if you don’t spend 15 minutes trying to get the perfect photo of it.
Speaking of which – I am often asked what I use to photograph the food. The answer? My iphone 5 and a construction lamp. See?
That is all I have going on. I have limited dishware & napkins etc with which to present my recipes and I am beginning to feel my images are starting to look a lot alike but that is just the reality of doing it all DIY on a shoestring budget. But THIS dish – this will definitely wow folks on any plate. I hope you try it.
Truffled Celery Root Mixed Grain Risotto Tower with Roasted Beets, Pan-fried Cauliflower & Basil Jus
INGREDIENTS
For the risotto
1 lb Mixed grains (or risotto or other rice)
1 large celery root – peeled & diced
2 cups milk
1 cup Parmesan – grated
White truffle oil to drizzle – (VERY optional)
For the roasted beet & garlic puree
6 small beets
4 TBS heavy cream
4 cloves garlic
For the pan-fried cauliflower
1 head cauliflower
1-2 TBS olive oil
For the basil jus (basil oil)
1 cup fresh basil
3/4 cup high quality olive oil
DIRECTIONS
For the beet & garlic puree
Halve your beets (or quarter them if the are large) & drizzle them with olive oil. Toss them with the garlic cloves & roast them & the garlic (add lots of extra garlic so you can have some extra around for future recipes) in a 400 degree oven for 30-45 minutes or until tender. Check frequently & remove the garlic if it browns quickly & is done before the beets. When roasted – cool a bit then puree the beets, 4 roasted garlic cloves & the heavy cream in a food processor. Set aside.
For the basil jus
Plunge the basil in boiling water for 30 seconds. Plunge it in cold water, drain & squeeze out the water. Puree the basil with olive oil in a food processor. Set aside.
For the pan-fried cauliflower
Slice the cauliflower into 3/4 inch steaks. Heat the olive oil & fry the cauliflower until browned on both sides.
Alternatively – you could roast the cauliflower (tossed in olive oil) in a 400 degree oven for 30 minutes or until it is soft & beginning to brown. My photo here is of florets roasted in the oven. The assembled tower images show cauliflower pan-fried as steaks.
For the risotto
I cooked the bag of mixed grains as per the directions.
Bring the milk to a boil, add the diced celery root to the milk, reduce heat & simmer for about 20 minutes or until the celery root is soft.
Blend the celery root, the milk it cooked in & the cheese in a food processor until smooth. Add to the cooked grains & blend completely. Drizzle with truffle oil (if using) – sparingly, as it can really overpower the other flavors.
TO ASSEMBLE
I used a food ring like this
and simply put a layer of risotto then beet puree then cauliflower. I drizzled it with the basil jus & topped it with watercress. You could build yours backwards in a greased ramekin & flip it or in a bowl & flip it – or just present it in a more casual, rustic, unformed way.
Delightful-Delicious-Delovely 