Celeriac with Quince

Peel and carve celeriacs and then put them in water with some lemon juice

Cut onion and garlics in to small cubes

Pour olive oil to a casserole and sauté garlic, onion, pine nuts, carrots, potatoes, green peas in order.

Add chopped parsley salt, black pepper and sugar

Add some water in it and cook lightly

Boil celeriacs in the water we put them

Then stuff them with the mixture we have

Cover them with a slice of tomato

Cook them in semi-moist oven at 180C for half hour

serve the starter cool