Kale and celeriac with pumpkin seeds
Serves: 4
Prep time: 15Total time: 
Recipe photograph by Martin Poole
Kale and celeriac with pumpkin seeds
A rustic, earthy combination of seasonal vegetables, with toasted pumpkin seeds adding welcome crunch
Serves: 4
Prep time: 15Total time: 
See more recipes
Nutritional information (per serving)
Calories
171Kcal
Fat
15gr
Saturates
7gr
Carbs
3gr
Sugars
2gr
Fibre
5gr
Protein
4gr
Salt
0.4gr
Chris Galvin
Chef-patron of five family-run, fine-dining restaurants in the capital and with a multitude of awards to his name, Chris Galvin's food reflects his classical French training.
See more of Chris Galvin’s recipes
Chris Galvin
Chef-patron of five family-run, fine-dining restaurants in the capital and with a multitude of awards to his name, Chris Galvin's food reflects his classical French training.
See more of Chris Galvin’s recipes
Ingredients
- 45g butter
- 200g celeriac, peeled and cut into 1cm dice
- 15g pumpkin seeds
- 250g whole-leaf kale, washed, trimmed and shredded
- 1 tbsp extra- virgin olive oil
Step by step
Get ahead
Roast the celeriac up to 24 hours ahead. Reheat in the oven, adding the pumpkin seeds to toast.
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Add 25g of the butter to a large, rimmed baking tray and transfer to the oven. Let it melt for 5 minutes then add the celeriac, tossing in the butter and adding seasoning. Return to the oven for 20 minutes or until tender and golden. Scatter on the pumpkin seeds and let them toast for about 3-4 minutes.
- Towards the end of the oven time, cook the kale. Place a heavy frying pan over a medium heat and add the remaining butter and the olive oil, heating until very hot. Add the prepared kale, a splash of water and cover with a tight-fitting lid. Keep shaking over the heat, stirring once or twice, to cook until wilted, about 4-5 minutes. Add the roasted celeriac and pumpkin seeds and toss through, seasoning to taste.
