Roasted Celeriac

2 Celery roots, scrubbed with small roots removed
2 tablespoons olive oil
2 table spoons olive oil or butter
2 springs of Thyme
1 teaspoon minced garlic
Salt and pepper

Pat dry the roots and rub them with olive oil, setting them in a small baking dish and then into the oven. Bake for about 45 minutes or until they are completely soft. Turn them about halfway through.

While these are baking warm the olive oil/butter into a small pan and add the thyme sprigs and garlic, cooking and turning often until the garlic softens. Remove from heat and set aside, take out the thyme sprigs.

Halve the cooked celery root and drizzle with oil/butter garlic mixture. Finish with salt and pepper to taste.

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