February 19, 2013 by dgarnett2013
Roasted Celeriac: Kitchen Memories by Lucy Boyd
- 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