Celeriac Batons and Roasted Red Bell Peppers in Mustard Preserve

This preparation, called api-rabo à la moustardo in the old Provençal language, derives from the céleri-rave à la moutarde found in J.B. Reboul’s classic nineteenth-century cookbook on the cuisine of Provence, La cuisinière Provençale. He calls for Spanish peppers, a recognition that the bell peppers grown in the Spanish region of Murcia are superior peppers. The recipe is quite old and traditional and not frequently seen.