Whole roasted celeriac with herbs, olive oil and sea salt
1 large celeriac root
2 to 3 tbsp of herbs of your choice, roughly chopped, e.g. rosemary, thyme or sage.
A generous dollop of olive oil
A few generous pinches of sea salt
Turn the oven to 200°C.
Carefully wash the celeriac and place it on a large piece of foil (enough to wrap around the entire root). Thoroughly coat it with the olive oil, the herbs and the salt before covering it completely in the foil (wrap tightly) and placing it in the oven, leaving it there for approximately two hours - until tender throughout. Remove the foil for the last 15 minutes to let it crisp up further.
Slice it and serve with yummy hummus, salads and risottos or add to your christmas flavoured sandwich!