Course of action
Scrub and wash the celeriac thoroughly and cut off the root net.
Place the celeriac on a piece of silver paper and drizzle a little sherry vinegar or apple balsamic over it and season with a small handful of sea salt and grated lemon peel. Wrap it and bake it at 180 degrees for approx. 1 ¼ hours until it is tender and then let it cool in the silver foil until it is warm.
Make a vinaigrette from 1 dl. olive oil, ½ dl. sherry vinegar/apple balsamic, finely chopped shallots and parsley. Roughly chop the anchovies and toss them in the vinaigrette together with the oil they are in and season with salt, pepper, lemon juice and grated lemon peel.
Cut the warm celeriac into thick slices and arrange one slice per per person and spread the anchovy vinaigrette over and serve :)