Preheat the oven to 200°C.
Slice the celeriac into thin slices. Place in lemon water to prevent them from going brown while you slice the rest.
In a large saucepan, heat the olive oil over a gentle heat and saute the shallots and garlic until softened. Add the celeriac and
stir to coat. Add the stock and simmer until most of the liquid has been absorbed and the celeriac is cooked and soft. Add the cream and simmer until the cream has reduced and thickened.
Place in a baking dish and smooth the top. Combine the breadcrumbs, parmesan and NoMU One for All in a separate bowl. Generously cover the celeriac with the breadcrumb and parmesan mixture. Place into the oven for 25-30 minutes, until the top is golden brown and crispy.
Serve piping hot.
Serves: 8
