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Glazed Celariac

1 Head Celeriac
2 tbs. Sunflower Oil
1 tbs Dark Brown Sugar
1 tbs Balsamic Vinegar
1 tbs Dark Soy sauce

Peel the celeriac and cut into roughly chip sized pieces.
Fry these gently in a large pan until they are starting to soften.
Add all the other ingredients and stir and fry briskly until the juices reduce
and coat and glaze the celeriac.
You can serve immediatly or they reheat excellently.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef