Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: ~50 minutes
Serves: 4

This hearty roasted celeriac dish combines nutty quinoa, tender kale and crunchy hazelnuts for a satisfying, flavour-packed vegetarian meal.

Ingredients

• 1 medium celeriac (about 800 g), peeled and cut into cubes

• 2–3 tbsp olive oil

• Salt and black pepper, to taste

• 1 cup quinoa, rinsed

• 2 cups water or vegetable stock

• 150 g kale, stems removed and leaves torn

• 60 g toasted hazelnuts, roughly chopped

• 1 lemon, zest and juice

• Optional: 1–2 cloves garlic, minced

Method

1. Preheat: Heat oven to 200°C and line a baking sheet with parchment paper.

2. Roast celeriac: Toss celeriac cubes with olive oil, salt and pepper. Spread in one layer and roast 30–35 minutes until tender and golden, stirring halfway.

3. Cook quinoa: While celeriac roasts, combine quinoa and water/stock in a pot. Bring to a boil, then simmer covered until liquid is absorbed (about 15 minutes).

4. Wilt kale: Add kale to the quinoa pot in the last 5 minutes of cooking so it just softens.

5. Combine: In a large bowl, mix roasted celeriac, quinoa and kale. Add hazelnuts, lemon zest and juice.

6. Serve: Toss gently and serve warm or at room temperature.

Recipe source: Riverford