Celeriac Recipe with Salsa Verde | olivemagazine

Ingredients

• 1 celeriac peeled
• 25g unsalted butter
• 1 tbsp vegetable oil
• 2 cloves garlic bashed
• a few sprigs thyme
• 100ml white wine
• 150ml vegetable or chicken stock
• 100g kale
• 660g jar haricot beans rinsed (see cook's notes below)
• a small bunch flat-leaf parsley finely chopped
• a small bunch mint finely chopped
• 1 tbsp baby capers rinsed and finely chopped
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil