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Celeriac ribbons with chard, garlic and pumpkin seeds

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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

  1. Squeeze most of the lemon juice into a large bowl of cold water and add the celeriac ribbons.

  2. Dry-fry the pumpkin seeds in a frying pan over a medium heat until they’ve puffed up and popped. Set aside.

  3. Bring a large saucepan of salted water to the boil, add the celeriac and cook for 1 minute. Drain and reserve the water.

  4. 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.

  5. 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.

  6. Divide between plates, top with more cheese and serve.