serves: 4
2 celeriac, weighing about 1 kg
3 cloves garlic, crushed
5 tbsp olive oil
1/4 tsp turmeric
salt and freshly ground black pepper
2 tsp sugar
juice of 1 lemon
1. Peel and wash the celeriac and cut into pieces of roughly the same size.
2. Put them in a saucepan with the rest of the ingredients and enough water to cover and cook, uncovered, for 10 - 20 minutes until soft and the liquid is reduced.
3. Serve cold.
4. For a variation on the above recipe, make the salad with other root vegetables such as turnips, potatoes, or swedes.
