Roasted Celeriac with Garlic, Thyme & Lemon

Ingredients

• 1 large celeriac (about 2 lb)

• 3 tbsp olive oil

• 3 cloves garlic, smashed

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Zest of 1 lemon

• 1–2 tbsp fresh lemon juice

• Salt & black pepper, to taste

• Optional finish: grated Parmesan or flaky sea salt

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Instructions

1. Prep the beast - Locate the gnarly outer skin of the celeriac. Peel it off using a peeler or knife, then cut the root into 1-inch cubes. Preheat your oven to 425°F (220°C).

2. In a large bowl, toss the prepared celeriac cubes with the olive oil, smashed garlic, thyme, lemon zest, salt, and pepper.

3. Roast into submission - Spread the mixture onto a baking sheet in a single layer. Roast at 425°F (220°C) for 30–40 minutes, flipping once. The cubes should be golden and tender with caramelized edges.

4. While the celeriac is still hot, drizzle with lemon juice. Taste the dish and adjust the salt if necessary.

5. Finish (optional but noble) - For a final touch of luxury, shower the roasted cubes with grated Parmesan or flaky sea salt.

How to Serve it:

• As a side instead of potatoes

• Tossed into a grain bowl with farro and roasted carrots

• On a salad with arugula and toasted walnuts

• Under a fried egg for brunch vibes