- 2 small celeriac
- Salt and pepper to taste
- Rapeseed oil
- 8 juniper berries
- 6 sprigs fresh thyme
- 100g honey
Pre-heat the oven to 185°C / 160°C Fan / Gas Mark 4.
Cut the celeriac into wedges and peel the outer skin from each wedge.
Put the prepared celeriac into the saucepan, season with salt and pepper then add the juniper berries, thyme, rapeseed oil and mix.
Brush the celeriac with the honey and bake in the pre-heated oven, uncovered, at 185°C / 160°C Fan / Gas Mark 4 for approximately 1 hour until golden and caramelised. Turn once or twice during cooking to brown evenly.