Layered Vegetables with Pecans

Wheat, gluten, soya, corn, nightshade, dairy & egg; can be nut free

Delicious and filling. To make it nut free, substitute pumpkin seeds for the pecans, and sesame seeds for the ground hazelnuts.

Serves 6

750g peeled celeriac
4 sharp eating apples, cored but not peeled
8 tbsp olive oil
3 level tsp fennel seeds
sea salt and freshly ground black pepper
2 medium onions, peeled and sliced
300g curly kale, Cavollo Nero or other curly green cabbage
225g chestnut mushrooms, wiped and sliced
120g pecan nuts or pumpkin seeds
75g hazel nuts, ground small in a food processor,
or sesame seeds

Grate the celeriac and the apples coarsely. Heat 3 tablespoons of the oil in a heavy pan and add the celeriac, apple and fennel seeds. Stir well and fry for a few minutes then cover and sweat for 25–30 minutes or until the celeriac is quite soft. Season to taste.
Meanwhile, peel and slice the onions thickly.
Heat 2 tablespoons of oil in a separate pan, add the onions and fry gently until they are nearly transparent.
Meanwhile, wash and slice the cabbage thinly. Add to the onion, stir well, cover the pan and cook gently for 15 minutes or until the cabbage is nearly cooked.
Season to taste.
Heat the remains of the oil in a third pan and cook the mushrooms briskly for several minutes then add the pecan nuts (or pumpkin seeds). Continue to cook until the juices run from the mushrooms.
Spoon just over half the celeriac mixture into the bottom
of a large ovenproof dish and flatten out. Cover with the cabbage and onion mixture, then the mushroom and pecan. Spread the remains of the celeriac over the top and sprinkle with the hazelnuts (or sesame seeds).
Reheat, if necessary in the oven or toast lightly under a grill to roast the topping lightly.
Serve at once.

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