A nutritious kale recipe with a roasted celeriac filling and crunchy topping. Created for AKOJO MARKET by the fabulous food scientist Aude Vuilli.
Looking for a new and exciting way to use kale before it goes out of season? Filled with a lightly spiced celeriac filling, this easy stuffed kale recipe is a delicious way to make the most of the nutrient dense vegetable. It’s slightly bitter, earthy flavour balances wonderfully with the sweet nutty notes of celeriac, which has been marinaded in a honey, garlic and ginger dressing and roasted to perfection. Rolled up together into little logs and you have yourself a deliciously more-ish dish packed full of goodness. Serve as they are for an impressive yet easy appetiser, or east as a healthy side dish along side more seasonal dishes.
This simple kale recipe has been created for AKOJO by the wonderful Aude Vuilli. Born in Switzerland, Aude Vuilli is a food scientist and vertical farming engineer with a passion for sustainable and local eating. You can find out more about Aude in our community series interview here.
The recipe is the third in a series of three. Get the rest of the recipes here.
STUFFED KALE LEAVES WITH A SPICED CELERIAC FILLING
Ingredients (for 4-6 people):
- 1 bunch of kale
- 1 celeriac
- 3 oatcakes or some breadcrumbs
For the marinade:
- 1 lemon
- 1 thumb of ginger
- 2 garlic cloves
- 1 tbsp. of honey
- 2 tbsp. of olive oil
- 2 dry red chili
- ½ tsp. of grated nutmeg
- 1 stick of cinnamon
- salt and pepper
Preheat the oven at 180°C.
Mix all the ingredients for the marinade together. Press the lemon, the ginger and the garlic. Add the grated nutmeg, crushed red chili (adjust the amount according to your taste) and the whole stick of cinnamon. Add some honey and olive oil and a good amount of salt and pepper. Let it rest on the side.
Peel the celeriac and cut it in chunk pieces of around 5cm x 2cm with a thickness of about 1cm. Put the celeriac pieces in a bowl and add the marinade. Mix it well.
Cover a baking tray with baking paper and arrange the celeriac pieces on it. Spread over some marinade (keep at least half to make the crunchy topping) and put it in the oven for 30 to 40 minutes, turning the celeriac chunk around at half time. Take them out of the oven when they look nicely golden.
While the celeriac is roasting, prepare the kale. Wash the kale under cold water and put it in a deep bowl, pan or dish. Pour some boiling water on top of the kale and wait for 3 to 4 minutes until the leaves become tender. Remove the leaves and arrange them on a dry cloth. Let them dry.
Prepare the crunchy topping. Use oatcake or breadcrumbs (oatcakes are a nice option as oats are gluten free and so even your gluten-intolerant or celiac friends and family members will be able to enjoy this dish)! Crush the oatcake in the rest of the marinade and pour the mixture in a pan. Let it cook for 5 to 10 minutes at lower heat until the oatcake becomes brown and crunchy.
Make the logs. Take a kale’s leaf and flatten it on a surface. Take one or two pieces of celeriac and place it at the bottom of the kale leaf. Roll the piece of celeriac into the kale’s leaf. Arrange all your logs on a serving plate and spread over the crunchy topping. You are ready to serve.
Tip: You can easily prepare the kale and celeriac log one or two day in advance. The day you want to serve, heat them for 1 minutes in a microwave or 5 minutes in the oven and spread the crunchy topping on top. The topping is best when prepared the same day.
This recipe features beautiful artisan-made kitchenware from our platform, including intricate hand-carved utensils by Qäsa Qäsa, a vegetable embroidered tea towel from KISANY Living Linens, and a grained wooden bowl by Raw Label.
Discover these unique pieces and more in our curated kitchenware edit.