Contributed by (Adapted from www.riverford.co.uk)

Ingredients

12g (0.5 oz) Butter
1/2 large Onion, skinned and finely chopped
1 cloves Garlic finely chopped
6 oz ripe Tomatoes
1/2 Tbs Tomato puree
a good dash of Red wine or Red wine vinegar
2 Tbs chopped Parsley
1/2 tsp ground Cinnamon
1 Bay leaf
Salt and Pepper to taste
1 good head of Celeriac
1/2 tsp Lemon juice
1 oz freshly made Breadcrumbs
1 oz grated Cheese
Parsley

Instructions

Make tomato sauce, heat butter in a large, heavy pan. Add onion and garlic and fry gently for about 10 minutes until soft and lightly coloured. Add tomatoes, tomato puree, wine, chopped parsley, cinnamon and bay leaf. Season to taste. Add 225 ml (1/8 pint) of hot water, bring to the boil, stirring with a wooden spoon to break up the tomatoes. Lower the heat, cover and simmer for 30 minutes, stirring occasionally.

Meanwhile peel the celeriac and cut into chunks. As you prepare, place the chunks into a bowl of cold water to which the lemon juice has been added (to prevent discoloration). Drain and plunge into a large pan of boiling, salted water. Return to the boil and blanch for 10 minutes. Drain and place in an ovenproof dish.

Discard bay leaf from tomato sauce and pour sauce over celeriac. Sprinkle with breadcrumbs and cheese. Bake at 375°F for 30 minutes or until tender. Garnish with lots of parsley and serve immediately as an accompaniment to a meal or as a main course with rice.

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