Slow Roasted Celeriac Infused With Honey & Mustard , Fire Red Peppers & Roasted Cod…..

By Simon  , ,   

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


1 Celeriac

1 Dash Olive oil

1-2 tbsp Clear honey

1 Scattering Yellow mustard seeds

2-3 Bay leaves

2 Red peppers

1 Scattering Black peppercorns

4 Atlantic cod fillets

1 Handful Parsley



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.


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