This is a recipe that was recently in the Guardian, after giving it a go it was absolutely delicious. The Celeriac and Milk together caramelise and takes on a real  nutty flavour. Give it a try.

30g                Butter

A splash       of Oil

1 whole       Celeriac peeled and cut into eight pieces

Salt and freshly ground black pepper

6                    Peeled garlic cloves

½ bunch        Sage leaves

2                    Bay leaves

1                    Sprig fresh rosemary

2                   Strips of lemon peel

300ml           Milk

Heat the oven to 200C. Melt the butter and oil in a large frying pan over a medium-high heat and, once hot, brown the celeriac on all sides (you may have to do this in batches). Transfer the celeriac to an oven dish and season generously. Return the frying pan with the butter to a low heat and gently fry the garlic for three minutes, until light golden. Add the sage leaves, cook for a couple of seconds, then tip the lot over the celeriac.

Add the bay, rosemary and lemon peel to the celeriac dish, then pour over the milk. Bake for 40 minutes, turning the celeriac every 10 minutes, until the milk has caramelised and reduced slightly and the celeriac is soft.