Serves 2
This recipe appeared just a few weeks ago in the New York Times and we had to include it for its simple preparation and delicious taste.
Ingredients:
2 medium-sized celeriac
2 tablespoons olive oil
Salt
Instructions:
Heat oven to 350.
Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)
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