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Celeriac & kale conchiglie with pecan crunch
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1 tbsp rapeseed or olive oil, plus extra for greasing
250g Cooks’ Ingredients Frozen Celeriac
150g Pentland Brig Kale, main stems removed, then shredded
350g essential Conchiglie Rigate
2 x 200ml pots half fat French crème fraîche
200g Waitrose 1 Taleggio DOP, cut into small cubes (or another soft, melting cheese)
2 tbsp wholegrain mustard
25g pecans or other nuts, roughly chopped
1. Heat the oil in a large frying pan over a high heat. Fry the celeriac for 8 minutes, stirring often, until golden. Season, add the kale, plus 2 tbsp water, then cover the pan and cook for 3 minutes until wilted.
2. Meanwhile, cook the pasta in boiling water for 7 minutes. When ready, reserve 250ml of the water, then drain and return the pasta to the pan.
3. Stir the crème fraîche and two-thirds of the cheese into the pasta, plus the reserved pasta cooking water. Wait a few moments, then stir to melt the cheese. Stir in the kale and mustard, season, then tip into a large baking dish and leave to cool completely. Scatter with the rest of the cheese and nuts, cover with oiled foil, then freeze for up to 3 months.
4. When needed, defrost completely in the fridge. Preheat the oven to 200°C, gas mark 6. Bake with the foil still in place for 30 minutes, then remove the foil and bake for a further 20-30 minutes until bubbling and golden.
Typical values per serving:
This recipe was first published in December 2018.