Spiced celeriac purée with crispy kale

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.

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