DOCUMENT

METHOD 1. Pre-heat oven on Fan Plus at 180°C. 2. Trim the celeriac skin off and cut into even quarters. 3. Heat the olive oil in a small gourmet casserole dish on high heat, induction setting 8 and caramelize the celeriac on both sides.  4. Add stock, bay leaf, lemon peel, a pinch of salt and butter, allow to come to a simmer for a minute. 5. Cook uncovered for 30-40 minutes, turning after 20 minutes. 6. Allow the cooking liquid to reduce to thick glossy coating. To serve 1. Toss in parsley and lemon juice. INGREDIENTS 1 celeriac root (1.2kg-1.3kg) 400ml chicken or vegetable stock 50g butter  1 bay leaf  ½ lemon peel (save juice)  Olive oil Salt to taste  ½ cup chopped parsley  Serves 4 Preparation time 15 minutes Cooking time 45 minutes Appliance/Function Fan Plus BRAISED CELERIAC  NOTES