4 Tbs. oil 1 Spanish onion, peeled and cut into wedges 2 cloves garlic, peeled and crushed 1 celeriac, pared 1 Tbs. paprika 14oz/400g can chopped tomatoes wineglass dry white wine 2oz/50g sun-dried tomatoes, in oil, drained 8 black olives 1 Tbs. finely chopped fresh parsley
Instructions
1) Heat oil in a pan and fry onion and garlic over medium heat until just starting to brown. Transfer to a flameproof casserole.
2) Cut celeriac into chunks and add to the pan. Toss around to brown slightly. Add to casserole. Sprinkle over paprika, then pour over tomatoes and wine. Season.
3) Bring to the boil, then simmer covered for about 15 minutes. Add sun-dried tomatoes then continue cooking for about 10 minutes more. Add olives and parsley and cook until celeriac is tender.
