Women’s Health UK – September 2019

42 | SEPTEMBER 2019

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Photography | MICHAEL HEDGE

ROASTED CELERIAC WITH KALE, CHESTNUTS

AND PICKLED BLACKBERRIES

572

cals

30 G

fat

11 G

protein

53 G

carbs

2

serves

For the croutons:

2 tbsp extra virgin

olive oil • 6 sprigs of

thyme • 100g

sourdough (it’s better

stale), in 1cm chunks

• salt and pepper

METHOD

1 | Stir all the pickling

ingredients (minus the

blackberries) in a pan

over a medium heat

until the sugar and

salt have dissolved.

Increase the heat, bring

to the boil, then turn it

down to a rolling boil

for 5-10 mins until the

mixture has thickened.

Remove from the heat

to cool for a few mins.

2 | Put the berries in

a heatproof dish (or a

sterilised 500ml Kilner

jar if you’re making

them in advance). Pour

over the hot liquid (and

seal the jar if making

ahead). Leave to cool

before using. They’ll

keep in the fridge for

a fortnight, but are best

served at room temp.

3 | Preheat the oven

to 200°C. Put the

celeriac and garlic

cloves in a roasting

tin and drizzle with

1 tbsp oil. Add the

thyme and season

well. Roast for 25 mins,

remove from the oven,

crumble the chestnuts

over the top, then

return to the oven

for 5-10 mins to get

Soggy salad

leaves. Watery

melon. A half pot

of coleslaw that’s

gone fizzy. Sound

familiar? Food

writer Victoria

Glass helps you

cut down your

food waste (and

groceries bill) with

two recipes made

using one set of

ingredients

a little colour on your

nuts (oh, behave).

4 | Meanwhile, make

your croutons. Heat

the oil in a pan over

a medium heat. Chuck

in the thyme and stir

for 1 min, or until

fragrant. Toss the

bread to coat it in the

oil and sauté for a few

mins, until crisp.

5 | Tip the croutons

into a paper-lined

dish to soak up any

excess oil, discard the

thyme and season.

Steam the kale for

5 mins then make a

vinaigrette. Squeeze

the cooked garlic into

a bowl and whisk in

3 tbsp of the pickling

juices and 1 tbsp

extra virgin olive oil.

6 | Toss the kale in

the vinaigrette and

serve with the celeriac,

chestnuts, croutons

and two thirds of the

blackberries.

INGREDIENTS

1 small (or half a large)

celeriac (approx 450g)

• 4 garlic cloves,
  unpeeled • 2 tbsp extra
  virgin olive oil • 6
  sprigs of thyme • salt
  and pepper • 50g
  cooked chestnuts •
  175g kale, washed and
  stalks finely chopped

For the pickled

blackberries: (enough

for both recipes)

100ml cider or white

wine vinegar • 50ml

water • ½ tsp black

peppercorns • 1

cinnamon stick •

75g caster sugar

• 6 sprigs of thyme


• 1 tsp fine sea salt •
  zest of ½ lemon


• 250g blackberries