Celeriac ribbons with chard, garlic and pumpkin seeds
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This hearty vegetable gets a delicate makeover. Delicious on its own or as a side.
Ingredients
- celeriac: 1 small celeriac, peeled then cut into ribbons using a vegetable peeler
- lemon: 1 lemon, juice only
- pumpkin seeds: 40²µ/1½´Ç³ú pumpkin seeds
- olive oil: 2 tbsp extra virgin olive oil
- butter: 15²µ/½´Ç³ú butter
- thyme: 4 thyme sprigs, leaves removed
- garlic: 2 garlic cloves, finely chopped
- dried chilli: ½ tsp dried chilli flakes
- chard: 1 bunch chard, stalks sliced and leaves shredded
- pecorino: 20²µ/¾´Ç³ú pecorino or hard vegetarian cheese
- black pepper: salt and freshly ground black pepper
Method
Squeeze most of the lemon juice into a large bowl of cold water and add the celeriac ribbons.
Dry-fry the pumpkin seeds in a frying pan over a medium heat until they’ve puffed up and popped. Set aside.
Bring a large saucepan of salted water to the boil, add the celeriac and cook for 1 minute. Drain and reserve the water.
Heat the oil and butter in a large non-stick frying pan over a medium heat. When the butter has melted add the thyme, garlic and chilli flakes and cook for 5 minutes until fragrant and almost golden.
Add the chard to the pan and cook for a couple of minutes, season with salt and pepper and a squeeze of lemon juice. Turn up the heat and stir in half the cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy.
Divide between plates, top with more cheese and serve.
