Roasted Celeriac

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February 19, 2013 by dgarnett2013

Roasted Celeriac: Kitchen Memories by Lucy Boyd


Serves 4

  • I head of celeriac, peeled and halved, then cut into 1cm-thick slices
  • 2 garlic cloves, peeled and chopped
  • 1 small bunch of thyme, leaves stripped
  • 1 small dried chilli
  • 1 tab red wine vinegar
  • 2 -3 taps extra virgin olive oil
  • salt and pepper

Preheat oven to 200 degrees C.

Put the celeriac slices into a large bowl with the garlic, thyme leaves, chilli, vinegar and extra-virgin olive oil. Season with salt and pepper and toss together.

Tip the celeriac slices onto a baking tray in one layer – don’t overlap them and cover with silver foil.


Place in the oven and cook for about 15 mins until just tender. Remove the foil and cook for a further 20 mins until sizzling and golden. Serve immediately.

Charlie posing as a Yannick Vu portrait.

Charlie Ray, February 2013                            Portrait de Bay, 1978 by Yannick Vu

charlie as Yannick painting yannickpainting

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