Celeriac and beetroot tian recipe 110g/4oz butter 2 fat cloves of garlic, chopped Grated nutmeg 4 tbsp grated Parmesan Preheat oven to 200C/390F/Gas 6 Peel the celeriac and slice beer-mat thin. Tip into a bowl. Treat the potato and beetroot similarly, putting the slices in separate bowls. Melt the butter and add the garlic, sizzling it until the garlic turns golden. Divide the nutty-smelly garlic butter between each bowl. Mix so that the slices are coated with butter, and season with salt, pepper and grated nutmeg. Line the base of an 8in/20cm cake tin (not a loose bottomed one) or a similarly sized ovenproof frying pan with non-stick baking parchment. Spread a third of the celeriac in the base, then top with half the beetroot and half the potato, scattering with grated Parmesan as you go. Add another third of the celeriac, the rest of the beetroot and potato and finish with the celeriac and the last of the Parmesan. Top with a layer of baking parchment and another of foil and press down very firmly to pack the slices together. Bake for an hour and a half, then press down again, remove the top paper and return to the oven for another half-hour or so to brown the top. Allow to stand for 15 mins before turning out. Turn out, cut into wedges and serve.