An unusual and utterly delicious recipe for honey-roasted celeriac salad with quinoa and raspberries. You’ll never see celeriac the same way again once you’ve tried this. Recipe by Madeleine Shaw.
Would you like to eat more berries but think they’re just for summer?
Seasonal Berries* – the UK’s berry growers organisation – are out to change your mind. They’ve teamed up with holistic health coach and author of Get the Glow, Madeleine Shaw, to create a series of delicious and healthy meals and snacks all involving berries.
I was invited to spend the morning at a cooking class with Madeleine and a group of other bloggers where we got to try out some of her new berry recipes – both sweet and savoury.
We started with frozen yoghurt dipped strawberries. Next up was a salad made from honey roasted celeriac with quinoa and raspberries.
You can find all of Madeleine’s berry recipes on the Seasonal Berries site*.
I’m going to share with you below my favourite recipe from the cooking class – the celeriac and raspberries. This was absolutely delicious – and if you don’t believe that berries can work in a main meal then give this a go.
I’m not sure that my two elder kids would eat this celeriac dish. Baby S probably would as he’s still at the happy age where he’s up for giving anything a go. I’ll be trying out another one of the berry recipes with them soon.
R still refuses to try any sort of fruit at all so it’ll be a challenge to find the right berry recipe that he’ll be tempted to try.
If you like this you might like this celeriac and parsnip bread.
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How to make honey-roasted celeriac salad with quinoa and raspberries:
Honey-roasted celeriac salad with quinoa and raspberries
An unusual and utterly delicious recipe for honey-roasted celeriac salad with quinoa and raspberries. You'll never see celeriac the same way again once you've tried this.
- 100 g raspberries
- 1 large celeriac
- 150 g quinoa
- 3 tbsp honey use maple syrup instead if vegan
- 5 sprigs of thyme
- 2 tsp grainy mustard
- 2 tbsp avocado oil
- 2 tbsp olive oil
- Salt and pepper
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Boil the kettle and peel and cut the celeriac into 2 cm sized cubes. Pour the boiling water into a saucepan, add a pinch of salt and bring to the boil. Place the celeriac carefully into the water, boil for 10 minutes, then drain and mix in a roasting dish with the avocado oil, honey, thyme, mustard, salt and pepper. Roast in the pre-heated oven for 30-40 minutes until golden and cooked through.
While this is cooking make the quinoa. Place the quinoa in a saucepan with 500ml of water and a pinch of salt. Bring to the boil, then cover and simmer for 15 minutes until the water has evaporated and the quinoa is cooked. Mix with the olive oil and raspberries. Once the celeriac is cooked mix it with the raspberry quinoa mix and serve.
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*Disclaimer: I was invited by Seasonal Berries to attend a cooking class with Madeleine Shaw. I didn’t receive any other payment for this post.