• 1 large celeriac
  • 2 tbsp avocado oil
  • 3 tbsp honey
  • 5 sprigs thyme
  • 2 tsp grainy mustard
  • 150 g quinoa
  • 2 tbsp olive oil
  • 100 g raspberries


  1. 1

    Preheat the oven to 200°C. Boil the kettle and peel and cut the celeriac into one-inch cubes. Pour the boiling water in a pot, add a pinch of salt and bring to a high simmer. Place the celeriac in the boiling water 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. 

  2. 2

    While this is cooking, make the quinoa. Place the quinoa in a pot with 500ml of water and a pinch of salt. Bring to the boil and then simmer for 15 minutes, lid on, until all 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. 

Nutritional Details

Each serving provides
  • Energy 2470kj 590kcal 30%
  • Fat 26.4g 38%
  • Saturates 3.3g 17%
  • Sugars 32.6g 36%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

68.3g carbohydrate 10.0g fibre 14.9g protein

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