This hearty fall dish makes use of the oft-overlooked, but very tasty, celery root. This gnarled, gnarly vegetable hosts subtle nutty and celery flavours and a luscious, creamy texture. Roasting brings out its very best features and pairs beautifully here with bitter kale and salty cheese.
Featuring veggies from Heart Acres Farm.
2 tbsp butter
3 small leeks, washed well and thinly sliced crosswise
1 bunch black kale, torn into bite-sized pieces (stems removed)
1 large celery root, trimmed and peeled, sliced thinly into 1/4" rounds
1 1/2 lbs potatoes, thinly sliced crosswise to 1/4" rounds
1 c. half & half cream
1 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp fresh sage, chopped (or 1 tsp dried)
1 tbsp parsley, chopped
2 tbsp celeriac leaves, chopped
1/4 c parmesan cheese, grated
Cook the leeks and kale in the butter until softened, about 5 minutes. Set aside to cool. Layer the slices of potato and celery root in a greased casserole dish, scattering with pieces of the kale and leeks. Repeat in a few layers.
Mix together the cream, salt, pepper, garlic, and herbs and pour over the casserole dish. Sprinkle with the parmesan cheese. Cover with foil and bake at 375 for 1 hour, then remove foil and bake for another 30 minutes, until very soft and cheese is starting to brown. Serve hot.
You can find many of these ingredients at the South Osborne Farmers' Market, open every Wednesday, 4-8pm until September 25. Located at the Lord Roberts Community Centre (725 Kylemore Ave). Thank you to Robyn Salguero for all the fall inspired recipes this September. You can continue to follow Robyn 's creative food adventures at @allegra.eats.the.world.