Serve the beans and kale with a celeriac steak on top and a drizzle of the salsa verde.
Ingredients
- celeriac 1, peeled
- unsalted butter 25g
- vegetable oil 1 tbsp
- garlic 2 cloves, bashed
- thyme a few sprigs
- white wine 100ml
- vegetable or chicken stock 150ml
- kale 100g
- haricot beans 660g jar, rinsed (see cook's notes below)
SALSA VERDE
- flat-leaf parsley a small bunch, finely chopped
- mint a small bunch, finely chopped
- baby capers 1 tbsp, rinsed and finely chopped
- Dijon mustard 1 tsp
- red wine vinegar 1 tbsp
- extra-virgin olive oil 3 tbsp
Method
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Step 1
Cut the celeriac into 3 steaks, each about 2cm thick (keeping any leftover for stocks and soups). Heat the butter and oil in a frying pan and, once foaming, add the celeriac. Cook one side for 5 minutes until really golden. Flip, add the garlic and thyme, and cook the other side until golden, basting with the butter. Pour in the white wine and reduce by half, then pour in the stock. Simmer gently for 15 minutes until very tender and a knife pierces them easily, then remove to a plate. Add the kale and 100ml of water to the pan, and simmer for 5 minutes. Add the beans and heat through.
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Step 2
To make the salsa verde, put all of the ingredients in a bowl with some seasoning and mix well.
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Step 3
Serve the beans and kale with a celeriac steak on top and a drizzle of the salsa verde.
High-quality beans that come in jars are perfect in this dish as they come pre-cooked, so you simply stir them through. They also come in their well seasoned cooking water, which is excellent for adding to soups and stews.
Nutritional Information
- Kcals 423
- Fat 23.7g
- Saturates 6.7g
- Carbs 22g
- Sugars 4.8g
- Fibre 20.6g
- Protein 14.8g
- Salt 1.1g
