Celery Root Purée with Spiced Cauliflower and Quail Eggs

Ingredients

• 4 Tablespoons extra-virgin olive oil, plus one tablespoon to serve
• 1 large onion, coarsely diced
• 2 cloves garlic, coarsely chopped
• 2 bay leaves
• 1 large celery root, peeled and cut into three-quarters inch pieces
• 2 Cups vegetable stock
• 2 Tablespoons tahini
• 2 Tablespoons lemon juice
• 1/2 Teaspoon ground cumin
• 1/2 Teaspoon ground cilantro
• 1/2 Teaspoon sweet smoked paprika
• Coarse sea salt and black pepper, to taste
• 2 Tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 Teaspoons ras el hanout
• 1 medium cauliflower, trimmed and coarsely grated
• 2 Tablespoons finely diced preserved lemon skin
• 3 Ounces almonds, skin on, toasted and coarsely chopped
• 2 Ounces parsley, coarsely chopped
• 2 1/2 Tablespoons extra-virgin olive oil
• 6 quail eggs

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