Contributed by Jennifer Peachey (from the Vitality Cookbook)

Ingredients

1 large celeriac bulb, peeled
1 sprig fresh thyme (pinch dried)
1 cup rolled oats
5 garlic cloves
1/2 cup olive oil
15 fresh sage leaves (1/2 tsp dried)

Instructions

Dice celeriac into 1 inch cubes, and blanch in boiling water. Drain and dry with a paper towel. Lay out in a deep roasting pan. Add garlic, sage (if using dried), and thyme. Drizzle with the olive oil, season with salt and pepper, and cook in a 400 F preheated oven for 20 minutes. Sprinkle the oats into the dish and cook for another 10 minutes. Just before serving, top with fresh, chopped sage leaves.

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