Creamy kale and celeriac recipe
Creamy greens and roasted celeriac make a great partner for simply-cooked meat. Pan-cook pigeon breasts, chicken breasts or lamb leg steaks, then let them rest for a few minutes before pouring their juices over the veg, then slicing the meat and serving it alongside or on top. This recipe can also serve four as a side dish.
Recipe from The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipes copyright © Nikki Duffy. Nourish Books.
Ingredients
- 1 celeriac, about 600 g (1lb 5oz)
- 1 red onion, sliced
- 1 clove of garlic, thickly sliced
- 3 sprigs of thyme (leaves only)
- 2 tbsp olive oil, plus a little extra
- 250 g curly kale or cavolo nero
- 4 tbsp crème fraîche
- 1 tsp English mustard
- 20 g Parmesan or another hard, grainy cheese, finely grated
Details
- Cuisine: British
- Recipe Type: Kale
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 2
Step-by-step
- Pre-heat the oven to 190°C/375°F/gas mark 5.
- Remove the rough outer skin from the celeriac. Cut the celeriac into roughly 2 cm (¾ in) slices, then cut each slice into large bite-sized chunks.
- Put these in a medium-sized roasting dish – 25 cm x 20 cm (about 10 in x 8 in) is ideal. Add the red onion, garlic, thyme leaves, olive oil and some salt and pepper. Toss everything together well.
- Roast for about 40 minutes, stirring halfway through, or until the celeriac is tender and starting to turn golden brown.
- Meanwhile, bring a large pan of lightly salted water to the boil. Tear the kale or cavolo nero leaves from their stalks and drop them into the boiling water. Cook for about 3 minutes, until the leaves are wilted but not soft.
- Drain, reserving the cooking water, then chop the leaves roughly and put them back in the warm saucepan.
- Combine the crème fraîche, mustard, half the grated Parmesan and a little salt and pepper.
- Add 2–3 tablespoons of the kale cooking water to loosen the mixture a little. Stir this into the wilted kale.
- When the celeriac is done, add the kale/cavolo nero and the creamy liquor to the roasting dish.
- Stir well and make sure the veg is spread out in a roughly even layer. Sprinkle on the remaining Parmesan and trickle on a little more olive oil.
- Return to the oven for 5 minutes, and then it’s ready to serve.
This recipe is from The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipes copyright © Nikki Duffy. Nourish Books.
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