Recipe of the month: Curly Kale and Celeriac

saladsCurly kale and cerleriac has been one of this month’s favourites here at Fait Maison, and certainly turned a few heads with both the staff and our customers.

As one of the most nutritionally rich vegetables grown in Britain, curly kale has a rather earthy flavour that works exceptionally well with roasted celeriac, and provides a delicious winter alternative to soups.

So here’s what you’ll need:

1 whole celeriac (medium sized)
Curly Kale 400g
1 tsp salt
1/4 tsp of finely ground white pepper
1 tbsp of herbes de provence
2 tbsp of corn oil (or sunflower oil)
1 tbsp sesame oil
1 tsp of light soya sauce
1 tbsp white sesame seeds

Pre heat your oven to 180oC, it will need to be adjusted to a higher temperature later for the kale.

Start with the celeriac, which you’ll want to wash and peel first. Then cut it into half, then each half will need to be cut into three wedges, so that ultimately you can thinly slice each wedge to about a half cm thickness. This is so that the celeriac is in bite sized pieces and will cook evenly in the oven.

In a mixing bowl, add the salt, white pepper, herbes de provence and oil, whisking well as this will be the marinade for the celeriac. Then add the celeriac to the marinade, tossing together and making sure every piece is coated. You’ll want to leave it for about five minutes before laying each wedge out onto a roasting tray. Place in a pre-heated oven for ten minutes or until the celeriac has a light golden colour to it.

Once the celeriac is ready, set aside to cool and turn the oven up to 200oC.

Next, rinse the curly kale thoroughly and make sure to pat them dry before cooking. If your curly kale is not already sliced, you’ll want to slice them up into about 5cm strips.  Lay on a baking tray and sprinkle the soya sauce, sesame oil and sesame seeds over the strips so that they’re nicely seasoned. No extra salt or pepper is needed at this point. Bake in the oven for about 2 minutes. We want the kale to keep its shape and not wilt at any point, so that it still has a nice bite to it.

When both are cooked and cooled completely, take a large serving bowl and mix both the kale and celeriac together. Serve immediately or place in the fridge until ready.

Being an experienced London caterer, Fait Maison offer an extensive choice of salads and vegetables as part of their catering menu.

saladssaladsYou can find more of our salads that are also available for outside catering here.