Recipe of the month

Roast celeriac, Pink Fir Apple potatoes, broccoli + almonds with salsa verde

It’s the first day of October and it feels like winter has already set in. It might be a tad early to get the gloves and hats out just yet but the Benk + Bo kitchen is embracing the seasonal shift with a proper-warming recipe for you lovely people. You’re welcome.


Ingredients

1 celeriac peeled and cut into medium chunks

500g Pink Fir Apple potatoes

1 broccoli cut into medium florets

50g toasted flaked almonds

1 tbsp fresh thyme leaves removed from the stems

120g rocket

Olive oil for roasting

Sea salt and black pepper

Quick Pickled Red Onions

1 small red onion very finely sliced

100ml cider vinegar

100ml water

1 tbsp agave syrup

1 tsp sea salt

Salsa Verde

1 bunch of flat-leaf parsley, chopped

1 small bunch mint, chopped

8 tbsp good quality extra virgin olive oil (we use Belazu)

1 large garlic clove finely chopped or microplaned

1.5 tbsp capers in brine, drained and roughly chopped

1 tbsp dijon mustard

3 tbsp red wine vinegar

Freshly ground black pepper


How to make

1. Preheat the oven to 180°C. Start by making the quick pickled onions - finely slice the red onion either by hand or using a mandolin (please be careful if you are going down the mandolin route!) Place in a glass bowl with the cider vinegar, water, agave syrup and salt. Leave to sit while you get everything else ready - ideally for about an hour.

2. Peel and chop the celeriac into medium sized chunks. In a roasting tin, toss with olive oil, fresh thyme leaves and salt and pepper. Roast for 30-45 mins until the celeriac is tender and turning a golden.

3. Wash the potatoes and depending on size cut into roughly thirds or quarters. Place in a roasting tin and coat with oil, salt and pepper. Roast for 45 mins until the potatoes are cooked and crisping up.

4. Wash the broccoli and cut into medium sized florets. In a roasting tin toss with olive oil, salt and pepper. Roast for 25-30 mins until starting to turn slightly golden on the edges.

5. While the vegetables are roasting make the salsa verde - You can either chop everything by hand or add to a blender and pulse into a course dressing.

6. Once the roast vegetables have cooled and the red onions are suitably pickled you can construct the salad.

7. In a large serving dish gently toss the roast celeriac, potatoes and broccoli with the rocket, salsa verde and most of the toasted almonds and red onions (save some to garnish).

8. Finish with a final sprinkling of toasted almonds and quick pickled red onions.