easy, delicious and original vegan side-dish
1. Scrub a celeriac until the dirt is removed from the skin.
2. Slice a small portion (about 1cm) off the top and rub the whole celeriac with EVOO. Place some garlic cloves (I’ve chosen 4 but up to you!) and a few springs of rosemary on top and wrap it in foil to be cooked for 2.5hr at 180C.
3. Unwrap the celeriac and lightly mash the centre with a tsp of EVOO, trying to mash the roasted garlic too. Serve with spoons so guests can take it straight out of the celeriac!