Women’s Health UK – September 2019

SEPTEMBER 2019 | 43

CELERIAC ‘HUMMUS’ WITH KALE

AND CHESTNUT PESTO

INGREDIENTS
6 slices of sourdough

• remainder of the
  pickled blackberries
  (see opposite)

For the hummus:
1 small (or half a large)
celeriac • 1 small garlic
clove, crushed • 1 tbsp
extra virgin olive oil •
3 tbsp tahini • zest and
juice of ½ lemon • 1 tsp
ground cumin • salt
and pepper

For the kale and
chestnut pesto:
50g cooked chestnuts

• 75g kale, washed
  thoroughly • 1 small
  garlic clove, crushed


• 30g Parmesan,
  finely grated • 3 tbsp
  extra virgin olive oil


• juice of ½ lemon


• salt and pepper

METHOD

1 | Scrub the celeriac

thoroughly – there’s no

need to peel it, but do

trim off and discard

any beardy bits that

haven’t come off in the

wash. Chop the celeriac

into chunks and boil in

salted water for 10-15

mins, or until soft.

2 | Stick the cooked

celeriac in a blender

with the remaining

hummus ingredients

and blitz to a purée.

Taste for seasoning

and adjust if necessary.

3 | Next, make the

pesto: very lightly toast

the chestnuts – you

don’t want them to go

too dark or the pesto

won’t be creamy. Blitz

all the pesto ingredients

together in a food

processor and taste

for seasoning; adjust if

needed. Alternatively,

pound everything into

a rough paste with

a pestle and mortar.

THE EXPERT

Victoria Glass,

food writer, recipe

developer and

author of Too Good

To Waste: How To

Eat Everything

(£14.99, Nourish)

369

cals

17 G

fat

12 G

protein

37 G

carbs

6

serves

You won’t need all

of the pesto, so the

rest can be tossed

through spaghetti

on another night.

4 | Toast the bread,

top with the celeriac

hummus, drizzle with

1-2 tsp pesto per piece

of toast, and scatter

over a few pickled

blackberries, or just

set everything out

and let people help

themselves. Seasonal

eating, nailed.

EAT SMART