Diced and roasted celeriac with plenty of rosemary and garlic, this is a lower carb alternative to delicious potatoes parmentier or roast potatoes. Perfect for a midweek dinner or the holiday table.
Pour the oil on a baking tray and place in a 190C fan/210C/420F oven to heat up for 5 minutes.
Remove the tray and add the celeriac cubes, tossing carefully with two heatproof spatulas. Roast for 20 minutes.
Remove and sprinkle on everything but the parsley. Toss around and return to roast a further 15 minutes.
Serve hot or warm with chopped parsley. Enjoy!!
Reheat-friendly: This dish can be reheated or made ahead. To do so, slide your tray in the oven and heat to 190C/175C fan/375 F. Remove the tray when it is hot, and pour on the roasted celeriac, heating up for 5-8 minutes.
Variation: add grated parmesan or other strongly flavoured hard cheese for the final five minutes of roasting. Or, you can just toss it through when you take it out of the oven and into a serving dish.