Baked celeriac from Mark Hix on Baking by Mark Hix
This excellent sharing dish, which looks great served in the middle of the table, is one that my friend Julian Biggs created for an arty dinner last year. The original recipe called for the celeria...
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Ingredients
- 2 x 600-700 g celeriac heads (preferably with leafy tops attached)
- A couple of good knobs of butter
- A few handfuls of flat-leaf parsley, chopped (optional)
- Salt
- freshly ground black pepper
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