Sauteed Celeriac

Roughly cut off the sides and top and bottom of the celeriacs. Cut into 1 inch/2.5 centimetre thick slices, then into 'fingers' of more or less a uniform size. This whole process will involve some waste (but is worth it because these are very nice).

Season the celeriac with salt and pepper and rub over a little paprika.

Heat the butter and oil in a thick bottomed saucepan over a fairly high heat. Add the celeriac pieces and cook stirring fairly often until they are golden brown.

When ready, take out the celeriac with a slotted spoon and 'roll' in kitchen paper to remove the excess fat. Serve as soon as you can.