Honey roasted celeriac, quinoa and raspberries

Don’t be surprised – the addition of raspberries make this dish sing!

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Serves: 2

Preparation time: 10 minutes

Cooking time: 1 hour


1 large celeriac (1kg)

2 tbsp avocado oil

3 tbsp honey

5 sprigs thyme

2 tsp grainy mustard

freshly ground black pepper


150g quinoa

2 tbsp olive oil

100g raspberries


1.     Preheat the oven to 200°C/R6.

2.     Bring a pot of salted water to the boil. Cut the celeriac into cubes, place in the pot and boil for 10 minutes. Drain and mix with the avocado oil, honey, thyme, mustard, fresh pepper and a good pinch of salt. Place on a roasting tray and roast for 30-40 minutes until golden and cooked through.

3.     Meanwhile make the quinoa. Place the quinoa in a pot with 500ml of water and pinch of salt. Bring to the boil then let it simmer for 15 minutes with the lid on until the water has evaporated and the quinoa is cooked through. Mix the quinoa with the olive oil and raspberries. Once the celeriac is cooked mix it with the raspberry quinoa mix and serve.

Recipe and image courtesy of Madeline Shaw.

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