Main course · British

Celeriac, Kale and Butter Bean Gratin

Name: Celeriac, Kale and Butter Bean Gratin
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 500 g celeriac, peeled and diced; 150 g curly kale, stalks removed; 400 g butter beans; 150 ml double cream; 80 g mature cheddar, grated; 20 g butter

55 min Serves 4 ~455 kcal/serving ~£4.80 (£1.20/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

500 g celeriac, peeled and diced
150 g curly kale, stalks removed
400 g butter beans
150 ml double cream
80 g mature cheddar, grated
20 g butter

Nutrition (per serving)

Calories: 455 kcal
Protein: 15.2 g
Carbohydrate: 24.7 g
of which sugars: 4.2 g
Fat: 30.1 g
of which saturates: 18.3 g
Fibre: 8.6 g
Salt: 1.43 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Boil the celeriac for 10 minutes until starting to soften, then drain.
2
Melt the butter in a pan and wilt the kale for 3-4 minutes.
3
Drain and rinse the butter beans and mix with the celeriac and kale in a baking dish.
4
Pour over the double cream and season well.
5
Scatter with the grated mature cheddar and bake at 190C (170C fan, gas 5) for 30 minutes until golden and the celeriac is tender.
6
Rest for 5 minutes before serving.

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