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Filippo Berio Extra Virgin Olive Oil1litre
1litreItem price
£10.90Price per unit
£1.09/100mlThis is a clever way of cooking celeriac; braising it softens it thoroughly while allowing it to soak in loads of flavour. This dish works fantastically as a meat-free main course or as a side to go with some meat or fish. If you take out the pecorino and butter on the bread and make sure the wine is vegan, the dish can easily be converted into a vegan main course.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat a medium heavy-based pan over a medium heat and add the olive oil and fennel seeds. Allow to infuse for 30 seconds, then add the shallots, lemon zest, bay leaves and garlic; season. Allow the shallots to completely soften without colouring for around 10 minutes.
Add the fennel and celeriac to the shallots and cook for a further 2 minutes. Add the wine, turn the heat down to low and cover with a lid. Cook for 45-50 minutes, until tender, stirring every 10 minutes.
To make the gremolata, mix all the ingredients together in a bowl. Once the dish is cooked, stir through the butter beans and chilli, then cook for a further 5 minutes over a medium heat. Season, then fold in the gremolata and serve with the reserved fennel fronds plus a little grated pecorino and some buttered bread, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,850kJ/ 689kcals |
---|---|
Fat | 51g |
Saturated Fat | 7.3g |
Carbohydrates | 20g |
Sugars | 5.2g |
Fibre | 10g |
Protein | 9.7g |
Salt | 0.2g |
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