Roast White Bean, Celeriac and Leeks with Cabbage
By OcadoLife
Published on 23 August 2023
This vegan recipe for Roast White Bean, Celeriac and Leeks with Cabbage, from recipedeveloper and chef Nena Foster, packs in four of your 5-a-day. It’s a super-easy traybake,perfect for midweek dinners, featuring a mouthwatering muddle of veg with some of theautumn’s tastiest fibre-filled stars: celeriac and leeks.Time and servings
50 minsTotal time
6Servings
20 minsPrep time
30 minsCooking time
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.