Orange roast celeriac - a good centrepiece for a roast dinner. Perhaps even a bit Christmassy with the caramelly orange flavours. (I was inspired by this veg space recipe which is similar but no orange.)
Serves 2, takes 65 minutes.
Heat the oven up to 200 C. While the oven is heating, prepare the glaze: zest the orange, and then squeeze the orange's juice into a pan. Add the zest, and put this on a hot hob and bring it up to the boil. Then add the soy, garlic and maple. Turn the heat down low, and let this slowly reduce while you prepare the celeriac.
Peel the celeriac and slice into thick "steaks" about 2cm thick. If you're using a big celeriac you might not need all of it. One per person is good. Now, use the knife to score shallow diamond "grill" patterns into both sides of the celeriac steaks - this will help them to absorb the flavours.
Put the celeriac steaks into a baking tray lined with baking paper and put them in the oven. They'll cook for 1 hour but you'll be basting them.
Turn off the heat to the glaze, and let it cool. You can shake the pan to help the flavours mix evenly, but don't lose the zesty bits. If you let the glaze cool for about 20 minutes into the celeriac's cooking time, then it'll be cool enough
Take the celeriac out of the oven, turn them over, and then carefully cover them with half of the glaze (the liquid and also the zesty bits). Put the celeriac back in the oven. After 20 more minutes, turn the celeriac over again and put the rest of the glaze on the second side, before returning them to the oven for their final 20 minutes.
Serve these hot. By the time they're done they should have some caramelly brown edges.