I had two celeriac roots over the holiday period. One went into the roast vegetable tray for Christmas Day lunch and the other has been at the bottom of the fridge until today alongside a few carrots, orange and red.

So I cut them up and sautèed them in a little olive oil for a minute or so, added salt and pepper and a little water. I covered the pan and cooked gently for 10 minutes, uncovered the pan and caramellised slightly. The taste was good but red carrots are not a good idea… they bleed! A sprinkling of parsley would have been nice too, but this is fridge clearing day!

We ate the vegetables with rather sad meat balls. Off to London for a week. Hope the New Year  brings culinary inspiration:


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