Roast celeriac with fennel and black olives - Roast

Method

Peel 2 bulbs of celeriac and cut into 2cm cubes or thick wedges. Place in a baking dish and toss with 2 tbsp of extra virgin olive oil, salt and cracked pepper. Roast in a preheated 200C oven for 20-30 minutes, turning every 10 minutes until the celeriac is tender and browned on the edges. Keep in the oven, on a very low heat, until it's ready to serve. Meanwhile, finely dice a tender fennel heart and mix with 1/2 a cup of chopped black olives, 3 tbsp of balsamic vinegar and 2 tbsp of extra virgin olive oil. Add some of the fennel tips, roughly chopped, and mix well. Toss the dressing with the celeriac.