- 1 celeriac, about 1 pound in size
- 1 red onion, sliced
- 1 clove of garlic, thickly sliced
- 3 sprigs of thyme (leaves only)
- 2 tablespoons of oil, plus a little extra
- 1 bunch of kale
- 4 tablespoons of crème fraîche
- 1 teaspoon english mustard
- Parmesan or other hard, grainy cheese, finely grated
- Preheat the oven to 375 degrees F.
- Remove the rough outer skin from the celeriac and cut into rough 3/4-inch slices. Cut each slice into bite-sized pieces.
- Put the pieces in a medium sized roasting dish. Add the red onion, garlic, thyme leaves, olive oil, and some salt and pepper to taste. Toss to coat evenly.
- Roast vegetables for about 40 minutes, stirring halfway through. Roast until celeriac is tender and starting to turn golden brown.
- Meanwhile, bring a large pan of lightly salted water to a boil. Tear the kale leaves from their stalks and drop them into the boiling water. Cook for about three 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, grated cheese, 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 and the creamy sauce to the roasting dish.
- Stir well and make sure the vegetables are spread out in roughly and even layer. Sprinkle grated cheese over the top with a trickle of olive oil.
- Return to the oven for 5 minutes, then it is ready to serve.
This recipe is from The Really Quite Good British Cookbook, Recipe by Nikki Duffy.