Celeriac.

Earlier this week I thought I’d be clever and share a memory from Facebook. I added my comment and pressed the GO button but the picture didn’t appear, just my words which without any context made no sense at all. Technology – bah humbug! The “memory” was that four years ago we uploaded a video called “Celeriac three ways” – roasting slices, cooking it with potatoes and mashing them together and also cooking cubes of each in garlic oil on a baking tray. It just so happens that I’d bought a celeriac at the weekend and used it in a slightly different way. This time I lined a medium sized baking tray with greaseproof paper and used 2 halves of a fennel bulb along with finger-size chunks of celeriac, chunks of red pepper, cored tomatoes and peeled garlic all to roast together for about 50 minutes, having been sprinkled with olive oil and seasoning. They need to be turned over after about half an hour but are perfect with a roast chicken. Sometimes I put sausages on top of the vegetables for a one pan meal. Celeriac isn’t the most attractive vegetable, it’s hard to cut and tricky to peel, but well worth the effort. I met a lady in the supermarket today who let me have the last one – not something she wanted to buy as her husband hates it!