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Honey Roast Carrots and Celeriac

(for 6 to 8 as a vegetable)

4 medium Carrots
1 head Celeriac
2 Tablespoons Olive Oil
1 Tablespoon Honey
Juice 1 Lemon
Salt and pepper

Have the oven pre heated to Gas 5, 190C, 375F
Peel the Celeriac and cut it into inch cubes
Peel the Carrot and cut into similar sized pieces

Heat the oil in a large pan and fry the vegetable cubes until beginning to brown.

Pour over the honey and lemon and season with salt and black pepper.

Toss the vegetables in this and then pour into a roasting tin
(be sure to scrape in all the pan juices)

Cook at the preset temperature for about 35 to 40 minutes until soft in the centre.

This also works with other root vegetables like turnips or parsnips or a combination of same.

Scattering the vegetables with a little cumin seed or coriander seed as you put them into the oven gives them a lovely subtle spiciness.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef