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A lower carb version of a traditional Jewish potato kugel!
1.
Preheat oven to 180c.
2.
Grease a deep dish with 1 tbsp olive oil.
3.
Mix the eggs together with salt and pepper.
4.
Add the celeriac, onion and egg mixture into the dish, and mix to combine.
5.
Use a fork or spoon to push down to get a tight mixture and flat top.
6.
Drizzle 2 tbsp olive oil over the top of the celeriac mix.
7.
Place in oven for about an hour, when the top should be brown and crispy, but not burning.
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