Place the celery back into the pot on top of the vegetables, cover, and roast in the oven at 200°C (top/bottom heat) for 1 hour.
Then remove the lid, turn the celery, and roast for another hour.
TIPP: If you like, you can cut the celeriac into portions and fry it again in the fry pan. The caramelised crust of the celeriac comes very close to that of a steak. In any case, the flavours are intensified by frying.
Occasionally baste the celery with the liquid from roasting.
Add some water if necessary.