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Creamy kale and celeriac bake, fake fainting confession, marbles

Creamy kale and celeriac bake is on offer from resident cook Nigel Barden for another mouth-watering Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 18 Jan 2018 17:05
Â鶹ԼÅÄ Radio 2

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    • 8.

Creamy Kale and Celeriac

by Nikki Duffy from The Really Quite Good British Cookbook, edited by William Sitwell (Nourish)

I enjoy eating this on it’s own, but it also makes a great partner to 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.

Serves 2 as a main, 4 as a side dish

Prep time 20 mins

Cooking time 45 mins

Ìý

Ingredients

1 celeriac, about 600g (1lb 5oz)

1 red onion, sliced

1 clove garlic, thickly sliced (Nigel crushed his to avoid big chunks)

leaves from a couple of sprigs of thyme

2 tbsp olive oil, plus a little extra

250g (9oz) curly kale or cavolo nero

4 tbsp crème fraîche

1 tsp English mustard

20g (1½ oz) Parmesan or another hard, grainy cheese, finely grated

Ìý

Method

Preheat the oven to 190C/375F/gas 5.

Remove the rough outer skin from the celeriac.Ìý

Cut the celeriac into roughly 2cm (¾ in) slices, then cut each slice into large bite-sized chunks.Ìý

Put these in a medium-sized roasting dish – 25cm x 20cm (about 10in x 8in) is ideal.Ìý

Add the red onion, garlic, thyme leaves, olive oil and some salt and pepper.Ìý Toss everything together well.ÌýÌý

Roast for about 40 mins, 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.Ìý Tear the kale or cavolo nero leaves from their stalks and drop them into the boiling water.Ìý

Cook for about 3 mins, until the leaves are wilted but not soft.Ìý 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.Ìý

Add 2-3 tbsp of the kale cooking water to loosen the mixture a little.Ìý Stir this into the wilted kale.

When the celeriac is done, add the kale/cavolo nero and the creamy liquor to the roasting dish.Ìý

Stir well and make sure the veg is spread out in a roughly even layer.Ìý Sprinkle on the remaining Parmesan and trickle on a little more olive oil.Ìý

Return to the oven for 5 mins and then it’s ready to serve.


NOTE - Nigel served the dish with a vegan chorizo sausage!


Broadcast

  • Thu 18 Jan 2018 17:05
    Â鶹ԼÅÄ Radio 2