Slow Roasted Celeriac Infused With Honey & Mustard , Fire Red Peppers & Roasted Cod…..
February 11, 2015
Epic, celeriac roasted slow and long , glazed with a coating of yellow mustard seed & honey. Today we added fire roasted red peppers & Atlantic cod fillets...... Absolutely delicious.
- Prep: 10 mins
- Cook: 3 hrs
- Yields: 1
Pre-heat the oven to 140c. Prepare the celeriac, simply peel with a large sharp knife, remove the top and tail and cut into quarters. Massage with olive oil, honey and mustard seeds, torn bay leaves, place in a ceramic roasting dish (it looks pretty stunning in a large terracotta oven dish served straight to your hungry table), cover with foil and roast for 2-2 1/2 hours, turning and basting the celeriac now and then.
Whilst the celeriac is getting a gentle roasting, over a flame place the red peppers until chard, cool slightly, peel skin off and deseed, cut into chunky strips.
Season the cod fillets and strips of pepper with a little oil, sea salt & black peppercorns. With 30 minutes to go place the red peppers and cod fillets into the dish with the roasting celeriac, removing the foil and give it all a good coating in the honey mustard sauce.
Serve straight to the table with a scattering of freshly chopped parsley and a simple watercress salad with a zesty dressing of lemon and aged balsamic.... Enjoy our beautiful, abundant, seasonal celeriac.