Ingredients

The following ingredients have 4 Servings
  • 1 kg Celeriac (diced)
  • 1 Garlic bulb
  • 3 tbsp Olive oil
  • 1.45 ltr Vegetable stock (made with 2 stock cubes)
  • 1 tbsp Lemon juice (or to taste)
  • Salt and freshly ground pepper
  • Chopped chives to garnish

Instruction

  • Preheat the oven to 190°C.
  • Put the celeriac and olive oil in a bowl to combine.
  • Spread the celeriac out on a baking tray, add the whole garlic bulb and season with salt and pepper.
  • Place in the oven and roast for 45 minutes (turning the celeriac a couple of times).
  • Remove the garlic bulb and allow to cool.
  • Carry on roasting the celeriac for another 10 minutes or until golden.
  • Once the garlic has cooled, slice the top off and squeeze the garlic out of its skin into a large pan.
  • Add the roasted celeriac, stock and lemon juice then blend (I use a stick blender).
  • Heat through, adjust seasoning if necessary and serve with a sprinkling of chopped chives.