Whole roasted celeriac with brown butter and hazelnut

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Whole roasted celeriac with brown butter and hazelnut
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I would describe celeriac as a mixture of cauliflower and turnip, flavour wise

Preheat your oven to 180 degrees. Place the whole celeriac on a cutting board and carefully trim the root end so it can stand upright. Use a knife to peel off the rough outer layer. In a pan over medium heat, melt the butter. Continue to cook until it turns a golden brown colour and gives off a nutty aroma. Be careful not to let it burn. Brush the brown butter all over the celeriac, making sure it’s well coated. Sprinkle with salt and black pepper.

Hazelnut crumb: in a bowl, combine the chopped hazelnuts, breadcrumbs, grated Parmesan, chopped parsley, lemon zest, salt and black pepper. Mix the ingredients well to create the hazelnut crumb. Crispy curly kale: preheat the oven to 160 degrees. In a large bowl, toss the torn curly kale leaves with olive oil until they’re well coated. Spread the kale leaves out on a baking sheet in a single layer. Bake in the preheated oven for about 10-15 minutes, or until the kale becomes crispy and slightly golden. Keep a close eye on it, as kale can burn quickly. Remove the kale from the oven and season with salt. Place the sliced roasted celeriac on a serving plate.

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