Celeriac chips

In my bid to try out new and interesting, instead of sticking to my old fare of 'one-pot student grub' style recipes, I bought a celeriac sometime ago. Well let me tell you, I have never looked back (do I need a life?).

If you don't know what it is, check out the fabulous description on BBC website, which says it is "a large, knobbly root vegetable, the base of the stem of certain types of celery". It also adds that it tastes similar to celery, which I don't buy. But hey ho, a difference of opinion is allowed.

Anyhow, I cut the whole thing into 'chunky chips' after peeling off the thick skin (like you would with a swede) and then put a tablespoon or two of olive oil in a roasting tin, with plenty of chilli pepper and black pepper, coated the celeriac chips in the oil mixture then shoved it in the oven for about 40 minutes.

OH MY! I never knew a root vegetable could be so delicious! Like tangy soft chips, very sweet (as roasted parsnip is) and a great accompaniment to whatever you're eating with it (now how about that for a suggestion?). And it has since been a fairly regular feature on our dinner plates.

On the BBC site there are some more recipes, might be worth trying them out:

Celeriac soup
Celeriac remoulade with home-made mayonnaise
Potato, celeriac and apple rösti