Celeriac is back in the supermarkets! It must be back in season - I just love it and have been waiting months for it. I used it as a side dish for our roast dinner this week. I love it cooked all different ways, but this has to be one of my favourites. We had it with herby roast chicken, sweetcorn, sweet & sour carrots and gravy. The others also had potatoes, but not me, the other veg was enough!
a thick slice of butter
a little olive oil
2 tbsp honey
8 sprigs thyme
4 tsp honey
Set the oven at 200C/gas mark 6. Put a pan of lightly salted water on to boil. Peel the celeriac and remove the tops. Slice the flesh into thick chips. Drop them into the water and leave for 10 minutes till almost tender.
Drain them, then put them into a roasting tin or baking dish with a thick slice of butter and a spoonful of olive oil or beef dripping. Season with salt and black pepper, the thyme leaves pulled from their stalks, and the honey. Toss gently then roast for 35-40 minutes until the celeriac is crisp and pale gold.