Spiced celeriac purée with crispy kale

Portion size: Serves 4-6
Prep time 10 min. Cook time 25 min
Difficulty: easy

Gluten-free

Vegetarian

Romy Gill

Chef and food writer

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Spiced celeriac purée with crispy kale is the side dish you need this autumn. Perfect for Sunday lunch, try this easy side dish from food writer Romy Gill alongside chicken, pork or steak.

Why it’s so good: “Purées are often overlooked as part of a roast dinner, but they’re a real workhorse on the plate, acting a little like a sauce but also providing that integral roast veg element,” says Romy. “This one offers up all the earthy sweetness of celeriac, with a little delicate spicing and crispy kale leaves on top for contrast. Celeriac takes on spices really well, and you can change them up to whatever you fancy.”
Make ahead: You can make the celeriac purée up to 24 hours in advance and gently reheat. The kale crisps are best cooked at the last minute, as they won’t stay crispy for long.
Sunday lunch side dish: Serve this purée with Romy’s Indian spiced roast chicken, ghee-roasted carrots and potatoes for a special Sunday lunch.

Browse more brilliant Sunday roast side dishes.

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Ingredients

300g celeriac, peeled and chopped into 2cm chunks
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp freshly ground black pepper
½ tsp fine salt
2 tbsp ghee, melted
½ garlic bulb
200ml whole milk

For the kale

125g kale, chopped
3 tsp olive oil, plus extra to drizzle

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the celeriac, spices, salt and ghee in a roasting tray and mix well to combine, ensuring all the celeriac is coated in ghee. Nestle the garlic bulb into the centre, then roast for 20 minutes.
Meanwhile, spread the kale out on a second baking tray, sprinkle with salt and drizzle with the oil. Massage the oil into the leaves, ensuring they’re fully coated.
Once the celeriac is tender, transfer the contents of the celeriac tray into a blender, squeezing the garlic cloves out of their skins (discard the skins). Add the milk and whizz until smooth. Meanwhile, put the kale in the oven and roast for 5-6 minutes until crisp.
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To serve, spoon the celeriac purée into a bowl and arrange the crispy kale on top. Drizzle with a little more olive oil.