From Nopi by Yotam Ottolenghi and Ramael Scully's
1 Celeriac (1 lb), trimmed, hairy roots discarded, rinsed clean
Olive Oil for rubbing, plus extra for serving
1 tsp coarse Sea Salt, plus a pinch to serve
Preheat the oven to 375 F. Place the celery root on a small parchment-lined baking sheet, rub all over with the oil and salt, and roast for about an hour, until a knife inserted into the flesh goes in very easily. Slice into wedges and serve with a final pinch of salt and a drizzle of oil. *The original recipe is for a celeriac that is 2 lbs 10 oz in size, our celeriac is a fair bit smaller. I have portioned everything down, including the time. The original roasting time was 3 hours.