2 Tb sunflower oil (I prefer olive oil)
1 Tb dark brown sugar
1 Tb balsamic vinegar
1 Tb dark soy sauce
Peel the celeriac and cut into roughly chip sized pieces. Fry these gently in a large pan until they are starting to soften. Add all the other ingredients and stir and fry briskly until the juices reduce and coat and glaze the celeriac. You can serve immediately or they reheat excellently.