Monday, June 11, 2007

Honey Roast Carrots and Celeriac

4 medium Carrots
1 head Celeriac

2 Tablespoons Olive Oil

1 Tablespoon Honey

Juice 1 Lemon

Salt and pepper

Cumin or Coriander seeds to taste

Preheat oven to 375F. Peel the Celeriac and cut it into 3⁄4 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 375 for about 35 to 40 minutes until soft in the center.

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

No comments: