Celeriac ribbons tossed with chard, garlic and pumpkin seeds
I love celeriac and this one is one of my favourite recipes, courtesy of BBC Good Food. The original recipe has butter too, but I think it works just as well with only olive oil.
It’s easy and quick to make!
Ingredients: (serves two)
1 small celeriac, peeled
40g pumpkin seeds
2 tbsps extra virgin olive oil
4 thyme sprigs (leaves only)
2 chopped cloves of garlic
½ tsp dried chilli flakes
1 bunch chard, leaves shredded and stalks sliced.
20g grated pecorino cheese
Using a vegetable peeler, cut some long and wide strips of celeriac, into a bowl of water and lemon juice.
Dry-fry or roast the pumpkin seeds in the oven until they’ve puffed. Set aside.
Bring a large pan of salted water to the boil. Add the celeriac for 1 minute, drain and reserve the water. In a non-stick pan, heat the oil and add the thyme, garlic, and chilli.
When the garlic starts to become golden, add the chard stalks, and stir for another couple of minutes. Add the pumpkin seeds, chard leaves, season and squeeze a little lemon juice. Turn up the heat and add the cheese. Add the celeriac with a slosh of cooking water, shaking the pan until the sauce looks glossy. Divide between plates, and Bon Appetit!