I was recently lucky enough to attend a wonderful event hosted by Seasonal Berries, where we learnt to prepare some dishes with the amazing Madeline Shaw. There will be a full blog post coming up about the day and everything that we got up to, but I wanted to share one of the delicious recipes with you, as it’s a real game changer that I think you’re going to love!
I’ve cooked with quinoa before, but never really like this.. and celeriac is definitely something that is new to me. I think it’s one of those things that I’ve eaten out and then when I see it at the supermarket think ‘how on earth would I go about preparing that?’. But, despite looking slightly unusual, they’re actually pretty easy to prepare and tasted amazing in this recipe! The addition of the raspberries was another intriguing aspect, but I can honestly say that I think it really really works. They provide gorgeous bursts of colour throughout the quinoa, as well as a zingy sweetness, which contrasts beautifully against the creamy roasted celeriac. There are a few different steps to the recipe, so it might not be the quickest meal, but it’s really simple to do and yet looks rather fancy- so would be a great one to serve if you’re looking to impress your dinner guests!
By roasting the celeriac in the most divine honey and mustard mixture, not only did it become wonderfully crisp around the edges, but it also absorbed all of those amazing flavours which was just… I don’t even have the words to describe how tasty it was! This has definitely inspired me to cook with celeriac more and to also add berries to savoury dishes; in fact, I have both sitting in my fridge right now! If you try out this recipe, I hope that you love it as much as I did!
For more recipes check out the Seasonal Berries website.
1 large celeriac
3 tbsp honey
5 sprigs thyme
2 tsp mustard
2 tbsp avocado oil
2 tbsp olive oil
salt and pepper
1. Preheat the oven to 200°c.
2. Peel and cut the celeriac into cubes and add these into a pan filled with boiling water. Bring the water to a high simmer and boil for 10 minutes.
3. Drain the celeriac and mix it together with the avocado oil, honey, mustard, pepper, thyme and sea salt. Pour this into a roasting dish and roast for 30-40 minutes.
4. Meanwhile, add the quinoa is not a saucepan along with 500ml of water. Bring this to the boil and then simmer for 15 minutes until all of the water has evaporated and the quinoa is nice a fluffy.
5. Stir the olive oil and raspberries through the quinoa and then add in the cooked celeriac cubes. Serve with some raspberries to garnish.