2 celeriac, approximately 450 g (1 lb) each in weight, peeled and cut into 2 cm (3/4 in) wedges
1 small bunch fresh thyme, leaves picked from the stalks
100 ml (3.1/2 fl oz) olive oil
1 head garlic, separated into cloves, peeled and chopped
Maldon salt and freshly ground black pepper
For six
Preheat the oven to 220°C/425°F/Gas 7.
Put the celeriac in a bowl with the thyme, garlic, salt, pepper and olive oil. Mix thoroughly. Place in an oiled baking dish and cover loosely with foil. Bake for 10 minutes. Remove the foil, turn the pieces over and roast for 20 minutes.