Celeriac in Olive Oil

• 2 large celeriacs
• 3–4 tablespoons olive oil
• Juice of 1 lemon

Peel the celeriacs and cut into 2-cm (¾-inch) cubes. Fry gently in olive oil until lightly coloured. Add a little water to cover, lemon juice to taste, and salt and pepper. Simmer until the vegetables are tender and the liquid is considerably reduced, about ½ hour.

Eat hot or cold.