Celeriac with Yogurt

Peel the Celeriac and cut in half or quarters.
Cut slices 5 mm thick.
Heat the olive oil in a pan and gently fry the celeriac pieces until golden both sides and cooked through.
Place on a serving plate. 
Finely chop the celeriac leaves. 
When you have finished cooking all the celeriac and the pan is still hot, gently fry the paprika flakes and salt in the remaining oil for a minute. Add the chopped leaves and fry for half a minute.
Add a little more oil to the pan if necessary, there should be about 2 tablespoons worth of oil to drizzle over.
Cover the celeriac with yogurt and then drizzle the oil mixture over the top. 
Serve with other meze at room temperature.