José Pizarro reveals a simple winter recipe in The Guardian: slow‑roasted celeriac seasoned with rosemary, garlic and paprika, finished with a crisp chorizo vinaigrette. The dish is described as easy, comforting and ideal for cold days. Pizarro’s method involves roasting the celeriac for two hours, then topping slices with sautéed chorizo, apple cider vinegar and olive oil, finished with parsley.
Original article can be found here.