Your folders
Your folders

Export 14 ingredients for grocery delivery
Step 1
Cut the celeriac into 3 steaks, each about 2cm thick (keeping any leftover for stocks and soups). Heat the butter and oil in a frying pan and, once foaming, add the celeriac. Cook one side for 5 minutes until really golden. Flip, add the garlic and thyme, and cook the other side until golden, basting with the butter. Pour in the white wine and reduce by half, then pour in the stock. Simmer gently for 15 minutes until very tender and a knife pierces them easily, then remove to a plate. Add the kale and 100ml of water to the pan, and simmer for 5 minutes. Add the beans and heat through.
Step 2
To make the salsa verde, put all of the ingredients in a bowl with some seasoning and mix well.
Step 3
Serve the beans and kale with a celeriac steak on top and a drizzle of the salsa verde.
Your folders

596 viewsbonappetit.com
4.8
(4)
Your folders

344 viewscooking.nytimes.com
5.0
(448)
Your folders

196 viewsgoodhousekeeping.com
Your folders

569 viewscooking.nytimes.com
4.0
(358)
Your folders

201 viewsdelicious.com.au
4.6
(3)
10 minutes
Your folders

140 viewstarateaspoon.com
5.0
(1)
15 minutes
Your folders

413 viewscuisinez.telequebec.tv
5.0
(2)
Your folders

780 viewsbrokebankvegan.com
5.0
(1)
30 minutes
Your folders

228 viewsonceuponachef.com
5.0
(19)
15 minutes
Your folders

448 viewspatijinich.com
4.4
(7)
20 minutes
Your folders

417 viewsjamieoliver.com
Your folders

304 viewscooking.nytimes.com
4.0
(140)
Your folders

315 viewscheftopics.com
Your folders

293 viewsaprettylifeinthesuburbs.com
Your folders

350 viewsmakeyourmeals.com
Your folders

203 viewsdownshiftology.com
5.0
(4)
13 minutes
Your folders

196 viewsgimmesomeoven.com
4.9
(40)
5 minutes
Your folders

184 viewslittlespoonfarm.com
10 minutes
Your folders
188 viewsamericastestkitchen.com
4.0
(3)