One Pan Celeriac, Butter Bean & Kale Bake.

Currently in season is the rather alien looking root vegetable called celeriac. One of my friends recently commented that they look like shrunken heads but let’s not dwell on that. If you're anything like me you've probably seen these at the local market/supermarket and thought, ‘nope, I've got no idea what to do with that.' ⁠

Celeriac (celery root) is a hefty bit of veg so if you're going to cook with it it's a good idea to make something that will last you a few days in the fridge. ⁠Celeriac is part of the celery family (take note if you're allergic to celery!) and is full of fibre, vitamin K and vitamin C. The fibre content of celeriac makes it a great blood sugar balancing addition to this dish. Balanced blood sugar levels are important when it comes to fertility as increased blood sugar may disrupt sex hormones which may then go on to affect ovulation and hence fertility. ⁠

I've talked before about keeping the skin on some veg, not so with celeriac. You're going to want to peel off its thick skin otherwise you'll have a very chewy dish! ⁠ Any celeriac you don't use, make sure to store in the fridge dry, rather than in water, as moisture can lessen the nutrient content. ⁠

Butter beans (or lima beans) are a great source of protein, complex carbohydrate and fibre, which again may help balance blood sugars. They also contain folic acid (super important when it comes to conception and pregnancy) and vitamin B6 (see my last post). ⁠

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One Pan Celeriac, Butter Bean & Kale Bake

Yield: 3-4

Author: Sally Dixon

Ingredients

• 1 onion, finely chopped
• 1/2 leek, sliced
• 2 garlic cloves, crushed
• 400g celeriac, peel and cut into bite size pieces
• 400ml coconut cream (not creamed coconut, there's a difference!)
• 230g butter beans, drained and rinsed
• 150g mushrooms, sliced
• 100g kale, roughly chopped
• 1 tbsp extra virgin olive oil
• 4 tbsp ground flaxseed
• 2 tbsp nutritional yeast
• 1.5 tbsp wholegrain mustard
• juice of 1/2 a lemon

Instructions

1. Preheat oven to 180 degrees.
2. Add 1 tbsp olive oil to an ovenproof pan over a medium heat.
3. Add the onion, leek and mushroom to the pan with a pinch of salt and saute for a few mins. Add in the garlic and saute for a further 1-2 mins, stirring constantly so as not to burn the garlic.
4. Add the ground flaxseed to the pan and stir to combine for 1-2 mins.
5. Add the coconut cream and mustard to the pan and stir well to combine. Next add the butter beans, celeriac and nutritional yeast to the pan, stirring to mix thoroughly with the sauce.
6. Simmer gently for 2 mins then pop the pan in the oven and bake for 15 mins.
7. After 15 mins remove the pan from the oven and stir the kale into the mixture, making sure to mix well into the sauce. Place the pan back in the oven for another 15 mins until the celeriac is soft or with a hint of a crunch, depending on which texture you prefer.
8. Once ready remove from oven, drizzle the lemon juice over the top and garnish with freshly chopped herbs like parsley and coriander. Serve! (Leftovers will keep in the fridge in an airtight container for 3 days.)

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