Celeriac is chopped into wedges, then basted with marsala wine and a drop of water in this easy recipe. The celeriac turns sticky, golden and delicious - fantastic with roast meat.
- 1 celeriac
- 4 tbsp. marsala wine
- 4 tbsp. water
- 1 tbsp. oil
- 1 knob butter
- Salt and pepper
- Thyme sprigs
Peel the celeriac and slice into 8 thick wedges. Preheat the oven to 180C.
Butter a baking tin. Coat celeriac in oil and season with salt and pepper, then arrange in a single layer in the baking tin. Sprinkle with marsala and arrange thyme sprigs on top.
Bake for an hour, turning and basting every 15 minutes, adding water as needed to prevent the celeriac from sticky to the pan too much. Serve immediately.