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Roasted celeriac & carrots with kale & hazelnuts

Roasted celeriac & carrots with kale and hazelnuts in a serving dish

Roasted celeriac & carrots with kale & hazelnuts

Name: Roasted celeriac & carrots with kale & hazelnuts
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6-8
Ingredients: 50g butter; 2 tbsp olive oil; 1 celeriac peeled and cut into chunky chips or wedges; 4 large carrots cut into chunky chips or wedges; 50g hazelnuts toasted and roughly chopped; 150g kale roughly chopped; 1 tbsp red wine vinegar

Good Food team

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Serves 6-8

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 5 out of 5.5 ratingsRate

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Enjoy this colourful side with your Christmas dinner. It combines roasted celeriac, carrots, kale and hazelnuts in a vinegar dressing

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

50g butter
2 tbsp olive oil
1 celeriac

peeled and cut into chunky chips or wedges
4 large carrots

cut into chunky chips or wedges
50g hazelnuts

toasted and roughly chopped
150g kale

roughly chopped
1 tbsp red wine vinegar

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Nutrition: Per serving (8)

kcal165
fat13g
saturates4g
carbs6g
sugars5g
fibre7g
protein3g
salt0.4g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.
step 2

Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 5 out of 5.5 ratings

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