1 large Celeriac
1 tbsp olive oil
2 tsp of flaked sea salt
Lucy’s Lemon and Caper Dressing
- Preheat the oven to 190c / Gas 4
- Place the celeriac on a small baking tray lined with baking parchment and rub all over with the oil and the salt. Roast for 2 ½ - 3 hours, basting every 30 minutes until the celeriac is soft all the way through and golden brown.
- Place on board and cut into wedges. Drizzle generous with the dressing and sprinkle over the herbs.