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Ingredients
- 1 whole celeriac
- 3tbs butter
- Salt and pepper
- For the crumb:
- 50g toasted hazelnuts, chopped
- 50g breadcrumbs
- 2tbs grated Parmesan
- 1tbs chopped parsley
- 1 lemon, zested
- For the kale:
- 200g kale, de-stemmed
- 2tbs olive oil
- Preheat your oven to 180 degrees. Place the whole celeriac on a cutting board and carefully trim the root end so it can stand upright. Use a knife to peel off the rough outer layer. In a pan over medium heat, melt the butter. Continue to cook until it turns a golden brown colour and gives off a nutty aroma. Be careful not to let it burn. Brush the brown butter all over the celeriac, making sure it’s well coated. Sprinkle with salt and black pepper. Place the celeriac in an ovenproof dish and roast in the preheated oven for about one hour, or until a knife can be easily inserted into the centre. Be sure to baste the celeriac with the butter and turn it intermittently. Remove the celeriac from the oven and let it rest for a few minutes before slicing.
- Hazelnut crumb: in a bowl, combine the chopped hazelnuts, breadcrumbs, grated Parmesan, chopped parsley, lemon zest, salt and black pepper. Mix the ingredients well to create the hazelnut crumb.
- Crispy curly kale: preheat the oven to 160 degrees. In a large bowl, toss the torn curly kale leaves with olive oil until they’re well coated. Spread the kale leaves out on a baking sheet in a single layer. Bake in the preheated oven for about 10-15 minutes, or until the kale becomes crispy and slightly golden. Keep a close eye on it, as kale can burn quickly. Remove the kale from the oven and season with salt. Place the sliced roasted celeriac on a serving plate. Sprinkle the hazelnut crumb over the celeriac slices. Arrange the crispy curly kale around the celeriac.
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