Roasted celeriac with apple,
hazelnut & ponzu/maple dressing

For ➍ 
½ celeriac
1 apple
50 g hazelnuts
50 g arugula
olive oil
pepper & salt
dressing:
1½ tbs maple syrup
½ lemon (organic)
2 tbs olive oil (extra virgin)
1½ tbs ponzu**
pepper

Preheat the oven to 200°C. Wash the skin of the celeriac well. Cover a baking tray with baking paper. Lay the celeriac flat. Pierce the celeriac all over with a knife or fork. Brush the celeriac with olive oil. Season with salt. Place in the oven for 1 h. Brush the celeriac every 15 m with the olive oil that has run off. 
Cut the apple into wedges. 
Remove the celeriac from the oven. Cut into slices and then into slightly smaller pieces. Arrange them in a baking dish along with the apple wedges. Season with salt and pepper and drizzle with extra olive oil. Raise the oven to 220°C and place in the oven for another 20 m. Turn halfway through. Roughly chop the hazelnuts. Roast them briefly in a non-stick pan, or put them in the oven. 
Make the dressing. Wash and grate the zest of the lemon and squeeze the juice. Mix with the maple syrup, the extra virgin olive oil and the ponzu**. Season with pepper. 
Serve the baking dish with the hazelnuts, arugula and dressing sprinkled on top.

*Or use the complete celeriac
**Replace with soy sauce