Honey and Mustard Celeriac Cubes

12 Dec 2016
Recipe

180C / Gas Mark 4

Ingredients

1 large celeriac
2 tbsp smooth yellow dijon mustard
2 tbsp runny honey
1 large clove of garlic crushed
1 tsp black paper
3 tbsp olive oil
pinch of sea salt
1/4 long red chilli chopped

December, the month of brussel sprouts and brussel sprout tops. No matter how bitterly cold it gets, we can always hide away, at home, with a warming stew of winter veg. We’re all about cooking with seasonal vegetables, we make sure to include them in our menus every week. They taste better, they’re better for the environment and it’s better for your wallet.

Why do you think we leave clementines by the fire for Father Christmas? Or there are always brussel sprouts, parsnips and most likely horseradish in our Christmas lunch? They're seasonal – all fruit or vegetable has a prime time when it’s at its seasonal best. It means added flavour, added crunch, added juiciness – all super-fresh and good value. We’re going to keep you up to date with what’s on the top of our list each month and give you a tasty recipe to use up all those delicious fruit and veg.

Vegetables make up the crux of that Christmas feast, parsnips, brussel sprouts, horseradish the perfect combination.

So what’s in season this December:
Beetroot, brussel sprouts, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, leeks, parsnips, potatoes, pumpkin, shallots, swede, wild mushrooms, apples, clementines, cranberries, pomegranate, quince, satsumas, tangerines.

We often head to Broadway Market in Hackney to gather our produce, so get down to your local farmers market and cook up a wintery feast.

Celeriac looks like a brain, an ugly brain, pulled out of the ground, it’s actually the root attached to celery. Here’s how to convert into even the harshest celeriac objectors:

  • You need 1 baking tray, with baking paper on it, a fan oven, turned to 180
  • Wash the celeriac and remove the skin with a knife
  • Slice it into 2cm thick rounds
  • Cut the slices into 2cm sticks, then dice so you have 2cm by 2cm cubes of celeriac
  • Toss the cubes in olive oil in the baking tray, bake for 35 minutes until golden brown, meanwhile, combine all the other ingredients in a small bowl
  • Remove the celeriac from the oven toss in of the sauce, return to the oven and cook for 10-15 mins until caramelised
  • Remove from the oven, serve with a roast, in a salad or with boiled lentils

Keeps for four days in the fridge

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