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

Details

  • Cuisine: British
  • Recipe Type: Kale
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 45 mins
  • Serves: 2

Step-by-step

  1. Pre-heat the oven to 190°C/375°F/gas mark 5.
  2. 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.
  3. 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.
  4. Roast for about 40 minutes, stirring halfway through, or until the celeriac is tender and starting to turn golden brown.
  5. 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.
  6. Drain, reserving the cooking water, then chop the leaves roughly and put them back in the warm saucepan.
  7. Combine the crème fraîche, mustard, half the grated Parmesan and a little salt and pepper.
  8. Add 2–3 tablespoons of the kale cooking water to loosen the mixture a little. Stir this into the wilted kale.
  9. When the celeriac is done, add the kale/cavolo nero and the creamy liquor to the roasting dish.
  10. 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.
  11. 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.

You might also like:

Cavolo nero biryani

Chicken, blackberry and kale salad

Tomato soup with kale pesto

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