Ingredients
- 500g celeriac, cut into 2cm cubes
- 2 onions, cut into 8 wedges
- 500g leeks, sliced into 2cm rounds
- 3 sprigs rosemary, (approx.)
- 6 tsp olive oil
- 2 x 400g tins butter beans, drained
- ½ cube vegetable stock, crumbled
- 6 sprigs thyme, leaves picked
- 4 cloves garlic, crushed or grated
- 250ml oat cream
- 150g sourdough bread, roughly torn
- 200g frozen spinach
- 100g artichoke hearts
- 150ml white wine
- 300g sweetheart cabbage, finely sliced
Method
Step 1
Preheat the oven to 230°C/210°C fan/gas 8. Put the celeriac, onion, leek and rosemary in a large roasting tin. Drizzle with 2 tsp of the oil and sprinkle over a few pinches of salt. Roast for 15-20 mins, stirring halfway, until the edges of the veg begin to brown.Step 2
Meanwhile, in a small blender, whizz a quarter of the beans with the stock cube, thyme and half the garlic. Stir in 150ml of the oat cream and set aside.Step 3
Put the bread in a bowl; toss through 1 tsp of the oil and a pinch of salt.Step 4
Turn the oven up to 240°C/220°C fan/gas 9; add the remaining beans, the spinach and the artichokes to the roasting tin. Sprinkle over a pinch of salt and 2 tsp of the oil, then pour over the wine, followed by the oat cream mixture. Give it a good stir and return to the oven for 15 mins.Step 5
Remove from the oven and scatter over the bread. Return to the oven for 5-10 mins more, until the bread is golden.Step 6
Meanwhile, heat the remaining 1 tsp oil in a frying pan over a medium-high heat. Add the cabbage and stir-fry for 2-3 mins, until softened but with some colour. Toss through the remaining garlic for 1-2 mins, then add the rest of the oat cream. Simmer for 2 mins more to reduce a little. Serve the traybake with the creamy cabbage on the side.