ROASTING celeriac pervades the whole kitchen with this wonderful smell…smart restaurants wrap it in clay or ashes but that is an adornment too far for my liking. Here I just roast about 30 minutes in a medium oven, then hack off the skin…
and melt some…
and serve it like this
with a deconstructed remoulade with capers and chives to the side
Roast celeriac
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