Roasted celery root

Cut the celery root (400 g) into half-moon slices about 4 cm thick.

In a skillet over medium heat, melt the butter (50 g) and sauté the celery slices for 5 minutes until golden brown. Then carefully flip them to the other side.

Add minced garlic (1 clove), a sprig of thyme, and rosemary to the skillet. Then pour in the broth or water (50 ml). Cover the skillet with foil and place it in a preheated oven at 180 degrees.

Bake for 20-30 minutes until the celery is tender.