- 5 small chorizo sausages for frying
- 2 small red onions
- 500g celeriac
- 200ml cold water
- 1 bay leaf
- 1 sprig of thyme
- 1 bunch of parsley
- 2 tablespoons olive oil
- black pepper
Cut the onions into thin rings.
Peel the celeriac. Cut it lengthwise into 6 parts and cut each part into thick slices.
Sauté the onion rings in a tagine in 2 tablespoons of olive oil. Add the celeriac slices, 200ml of water, bay leaf and thyme. Dust some salt and pepper onto the vegetables and place the chorizo sausages on top. Place on the lid and cook the tagine for 1 hour over very low heat. The celeriac must be very tender.
Chop the parsley finely and sprinkle it over the tagine just before serving.