Braised Celeriac

• 1 large celeriac
• 250 ml (scant ½ pint) good chicken stock

Peel the celeriac, cut into 1.3 cm (½ inch) slices, then cut the slices into 1.3 cm (½ inch) sticks. Simmer in the stock and butter with some salt and pepper, covered, for about 20 minutes or until tender. Uncover, boil hard to evaporate any remaining stock and serve sprinkled with parsley.