I made this for the first time recently, and it was so good and unusual.
I get tired of the same old vegetables day in and day out, so this dish was such a welcome change.
It looks a little strange when roasted, sort of cross between a loaf of bread and a brain but it’s low carb, low calorie and low cost!
Serves 4 – 6
1 large celery root (celeriac) (about 2 1/2 pounds), trimmed, hairy roots discarded, rinsed clean
2 Tbsp olive oil, plus extra to serve
3 tsp coarse salt, plus extra to serve
Chopped flat-leaf parsley
Preheat the oven to 375 F.
Place the celery root on a small parchment-lined baking sheet. Rub it all over with olive oil and salt, and roast for 3 hours, until a knife inserted into the flesh goes in very easily.
Slice into 12 wedges and serve with a final pinch of salt and a drizzle of olive oil and a sprinkling of parsley.