Glad I hung on to my cookie cutters…
Meat stock (about 150ml)
2 cloves garlic
Peel your celeriac, making sure you remove all the grubby bits at the bottom, and cut into horizontal slices approx 2cm thick.
Get out your cookie cutter (you can just cut into a square if you like!) and cut out a round of celeriac from each slice. It can be a bit tough to get through, but I use place my knife blade across the cutter and press on it with a tea towel so I don’t hurt my hands. Keep your leftovers and turn them into mash or purée tomorrow!
Heat a bit of olive oil in a pan with a lid, and gently fry your celeriac slices until golden brown on both sides.
Add in your stock, salt, pepper and crushed garlic, shaking the pan a bit so the oil and the stock mix together properly. Leave to cook with a lid on for about 20 minutes or until the celeriac is soft all the way through. The liquid should almost cover the celeriac, so if there isn’t enough then add a bit of water (or white wine if you’re feeling that way inclined…)
When the celeriac is cooked remove it from the pan and turn up the heat to reduce the liquid and intensify the flavour – it should roughly halve in volume. Spoon over the celeriac and you’re done!