As the weather is getting colder, we want some comfort food. Not only is this meal warming, filling and delicious, it’s also simple to make and nutritionally balanced. You’ve got healthy fats, fibre, protein, and at least 6 types of plant. If you add spinach, you’ve also got your source of iron.
Serves 2
Ingredients
half a celeriac
3tbsp Yorkshire Rapeseed Oil
2tbsp Black Garlic Balsamic Vinegar, plus extra to finish
2x 400g tin of butterbeans
2tbsp Extra Virgin Olive Oil (or rapeseed oil)
2tbsp Rapeseed or Olive Oil or a knob of butter
Fresh herbs, such as sage, rosemary and thyme
Salt
Vine of cherry tomatoes
Fresh or frozen spinach (optional)
Yorkshire Rapeseed Oil with Garlic (optional)
Method
1) Peel your celeriac and cut it into 4 slices. Lightly score a cross hatch pattern on both sides of all the slices.
2) Mix 2tbsp of Black Garlic Balsamic Vinegar and 2tbsp of Yorkshire Rapeseed Oil.
3) Put your celeriac in a container and pour in the oil and vinegar. Turn the celeriac to ensure you cover all of it in the marinade. Then cover and refrigerate for an hour.
4) Preheat the oven to 180 fan.
5) Put the celeriac in a roasting tray, pouring all the marinade over it. Add the vine of tomatoes and drizzle it all with a little more oil. Roast for 30mins.
5) Meanwhile, finely chop your herbs and drain and rinse your beans.
6) With about 10 minutes left on your celeriac, you can start on the beans and spinach. Add the herbs and 2tbsp of olive oil to a saucepan and heat very gently until they become fragrant.
7) Stir in the beans and heat through. Use a wooden spoon or masher to mash the beans as they warm. Add a splash of water and salt to taste. Add butter for a creamier texture, or olive oil if you prefer.
8) In a saucepan, either defrost your frozen spinach or wilt fresh spinach with a little water. Then toss with a little garlic oil.
9) Plate the celeriac on a bed of bean mash with sides of tomato and spinach. Finish with another drizzle of Black Garlic Balsamic Vinegar.
By Sally