1 Kg celeriac
Extra vergin olive oil
sprigs of fresh lemon thyme
Shave off the celeriac ends and throw them away,
then use your knife to peel away the outside skin,
cutting away any cracks and crannies as you go.
Once you’ve cut the edge you’ll be able to see the thickness of the skin you need to peel away.
Chop the celeriac up into slices, then into rough 1cm cubes.
Put a casserole-type pan on a medium-high heat and add a lug of olive oil.
Rip in the lemon thyme, then go straight in with the diced celeriac and a generous pinch of salt.
Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender.
Make sure you keep it moving – you want it to fry lightly from the bottom, and kind of steam in its own moisture.
Serve it up blonde.