Name: Roasted celeriac & carrots with kale & hazelnuts
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6-8
Ingredients: 50g butter; 2 tbsp olive oil; 1 celeriac, peeled and cut into chunky chips or wedges; 4 large carrots, cut into chunky chips or wedges; 50g hazelnuts, toasted and roughly chopped; 150g kale, roughly chopped; 1 tbsp red wine vinegar

Roasted celeriac & carrots with kale and hazelnuts in a serving dish

50g butter
2 tbsp olive oil
1 celeriac
peeled and cut into chunky chips or wedges
4 large carrots
cut into chunky chips or wedges
50g hazelnuts
toasted and roughly chopped
150g kale
roughly chopped
1 tbsp red wine vinegar

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.
step 2
Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.

Roasted celeriac & carrots with kale & hazelnuts

Taleggio & tarragon cauliflower cheese

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Method

step 1

step 2

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Taleggio & tarragon cauliflower cheese

Horseradish yorkshires

Vegan mushroom gravy

Ingredients

Nutrition

Method

step 1

step 2

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