Wash then peel the celeriac.

Using a coarse grater, grate 200gr of celeriac. Turn oven on 180°C.

Add the potato starch and a good pinch of sea salt, mix well with your fingers.

Place a frypan over medium heat, add your cooking fat of choice. Put the rings in and make sure they are well greased inside.

When pan is hot (fat starting to smoke), share the celeriac equally between the rings, but don't press it in. Cook for 5 minutes, being careful not to color too much the galettes.

Remove pan from the heat, separate galette from ring with a knife if need be, then turn them over and put in oven for 10 minutes.

Remove from the oven, serve straight away or keep in fridge for a couple of days (reheat in 160°C oven for 5 minutes).