CookEat Recipe
Chicory and Celeriac Couscous
Chicory, celeriac, leek and onion cook until tender before crème fraîche and butter are added. Couscous and brown rice are folded through the creamy vegetables.
Method
Steps
Step 1
Weigh the rice and couscous dry. Cook the rice in 1500 ml boiling water for the package time; drain, reserving 150 ml. Cover the couscous with the remaining 120 ml boiling water in a heatproof bowl, cover for 5–10 minutes or the package time, then fluff.
Step 2
Peel and dice the celeriac into 1 cm cubes, slice and rinse the leek and chop the onion and chicory. Heat the olive oil in a large lidded pan over medium heat; soften the onion, celeriac and leek for 5 minutes. Add the reserved rice water, cover and simmer for 12–15 minutes until celeriac is tender.
Step 3
Add the chicory and cook for 3 minutes. Reduce to low heat and stir in the butter and crème fraîche until warmed and combined. Fold in the rice and couscous, heat gently for 3 minutes without boiling and serve.
Cooked it? Rate it.
Cooked 1 time