One Pan Celeriac, Butter Bean & Kale Bake

1 onion, finely chopped
1/2 leek, sliced
2 garlic cloves, crushed
400g celeriac, peel and cut into bite size pieces
400ml coconut cream 
230g butter beans, drained and rinsed
150g mushrooms, sliced
100g kale, roughly chopped
1 tbsp extra virgin olive oil
4 tbsp ground flaxseed
2 tbsp nutritional yeast
1.5 tbsp wholegrain mustard
juice of 1/2 a lemon

Preheat oven to 180 degrees. Add 1 tbsp olive oil to an ovenproof pan over a medium heat. Add the onion, leek and mushroom to the pan with a pinch of salt and saute for a few mins. Add in the garlic and saute for a further 1-2 mins, stirring constantly so as not to burn the garlic.

Add the ground flaxseed to the pan and stir to combine for 1-2 mins. Add the coconut cream and mustard to the pan and stir well to combine. Next add the butter beans, celeriac and nutritional yeast to the pan, stirring to mix thoroughly with the sauce.

Simmer gently for 2 mins then pop the pan in the oven and bake for 15 mins. After 15 mins remove the pan from the oven and stir the kale into the mixture, making sure to mix well into the sauce. Place the pan back in the oven for another 15 mins until the celeriac is soft or with a hint of a crunch, depending on which texture you prefer.

Once ready remove from oven, drizzle the lemon juice over the top and garnish with freshly chopped herbs like parsley and coriander. Serve! (Leftovers will keep in the fridge in an airtight container for 3 days.)

fertilitychef.co.uk