Celeriac chips with roasted garlic mayo

1 celeriac
Glug of olive oil for roasting
2 egg yolks
2tsp lemon juice
290ml olive oil for the mayo
  • Heat the oven to 200C
  • Cut the celeriac into thick chips and put in a heavy roasting tray. Brush with olive oil
  • Remove any loose outside skin from the garlic and place in a baking tin
  • Brush generously with olive oil and put on a lower shelf in the oven
  • Take out the garlic after 25 minutes- the celeriac will be 30 minutes
  • Squeeze the garlic from the cloves and mash in a bowl
  • Add the egg yolks and 1 tsp of lemon juice and beat hard
  • Add the olive oil extremely slowly, one drop at a time, beating well all the time until half the olive oil has been added
  • Beat in another teaspoon of lemon juice
  • Continue adding the olive oil – drizzling now rather than drop-by–drop
  • Season with salt and plenty of freshly ground black peppe
Original Source: 

Izzy Silvester