Celeriac, Potato and Kale Bake

 

It’s been a little while since our last blog post – a few things have been in the pipe line but bigger things are on there way. We promise!!

This recipe is a winter warmer – relatively healthy comfort food to keep you going in the series of cold snaps we have had throughout the last few weeks to make up for what has been a generally warm winter so far. All vegetarian, filling, and comforting with the satisfying blend of root veg and (occasionally much maligned) kale to add colour – you can almost feel the newly restored warmth coming of you already. Enjoy!

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Ingredients:

Sauce:

300 ml white wine

300 ml stock

10 g corn flour

160 g cheddar cheese + extra for topping

salt and pepper to season

 

Bake:

1 celeriac

3 potatoes

150g kale

 

Preheat the oven to 200 degrees Celsius.

Chop the celeriac into chunks of about 1.5 cm. Once chopped, place in a large saucepan with cold water and bring to the boil. In the meantime chop the potatoes into similar size chunks. After the celeriac has cooked for 5 minutes, add the potatoes to the boiling water. Cook for 10 minutes before placing the kale on top of the saucepan in a colander and steam for 5 minutes or until all the vegetables are cooked. Place in a oven proof dish and leave while you prepare the sauce.

For the sauce, reduce the wine to about a tenth of the quantity in a small pan. Add the stock to the reduction and heat through. Taking a few tablespoonfuls of the stock mixture and add it to the corn flour, mixing the two together to create a smooth paste. Once thoroughly combined, add to the rest of the stock mixture and stir. Add the cheese and stir until it is melted.

Once the sauce is fully combined, pour over the celeriac, potatoes and kale. Grate cheese over the top of the dish and bake in the oven for 20 minutes. Serve with a few grinds of black pepper fresh from the oven.

h&h

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