Truffled celeriac and cavolo nero lasagne
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 450g celeriacpeeled and cut into 1-2cm cubes
- 5g dried mushrooms
- ½ shallotsliced
- 850ml whole milk
- 200g cavolo nero or kalestalks removed
- 3 tbsp toasted pine nuts
- 40g parmesan (or vegetarian alternative)plus a grating
- ½ lemonjuiced
- 1 garlic clovepeeled
- leaves from ½ sprig of rosemary
- 7 tbsp olive oilplus a drizzle
- 15 driedno pre-cook lasagne sheets
- 40g butter
- nutmega grating
- 30g plain flour
- 2 tsp truffle oil (or up to 3 tsp)
- 250g mozzarella balldrained and sliced
- bitter leaf saladto serve
Nutrition: per serving
- kcal658
- fat42g
- saturates16.4g
- carbs42.9g
- sugars9.5g
- fibre6.8g
- protein23.8g
- salt1g
Method
step 1
First, cook the celeriac. Put it in a deep lidded pan with the mushrooms and shallot, and cover with 450ml of the milk. Season with salt and bring up to the boil, then turn down to a simmer. Cover and cook for 20-25 mins or until the celeriac is fork-tender and can be puréed. Set aside to cool.
step 2
Meanwhile, make the pesto. Bring a pan of salted water to the boil and blanch the cavolo nero until wilted. Drain and squeeze out the excess moisture, then put into a food processor with the pine nuts, parmesan, lemon juice, garlic, rosemary, olive oil and 4 tbsp of water. Blitz until you have a spoonable pesto.
step 3
Now it’s cool, purée the celeriac until very smooth and creamy using a blender or stick blender. To make the béchamel, melt the butter in a large pan with a good grating of nutmeg, and scatter over the flour, working it in with a wooden spoon to form a roux. Slowly pour in the rest of the milk, whisking to emulsify into the roux, and gradually adding until it’s all combined. Cook the sauce, stirring, for 6-8 mins or until smooth and creamy, then pour in the puréed celeriac and whisk to combine. Taste for seasoning and adjust with a little more salt and pepper, then add the truffle oil to your taste.
step 4
Heat the oven to 190C/170C fan/gas 5. Grab an ovenproof lasagne dish (about 25cm x 20cm) and cover the bottom with the dry lasagne sheets. Ladle over enough béchamel to cover the bottom and smooth it out, then add a couple of spoonfuls of the pesto and swirl through. Top with a layer of sliced mozzarella and repeat with the lasagne sheets, béchamel, pesto and mozzarella until it’s all used up, finishing with a layer of béchamel. Grate over a layer of extra parmesan and drizzle with olive oil, then bake in the oven for 40 mins until the pasta is cooked through and tender.
step 5
Remove from the oven and allow to settle for at least 10 mins before serving in slices. I like it served with a sharply dressed bitter leaf salad.
