Hake, celeriac purée and balsamic chickpeas recipe | Sainsbury`s Magazine

Ingredients

• 1 celeriac, about 900g
• 25g unsalted butter
• 5 tbsp olive oil
• 150ml double cream
• 1 x 400g tin chickpeas
• 1 tbsp balsamic vinegar
• 2 x 200g packs cavolo nero, roughly chopped
• 2 garlic cloves, sliced
• 3 x 220g packs hake fillets
• 1 x 400g tin butterbeans, rinsed and drained
• 1 echalion shallot, finely chopped
• 1 x 30g pack flat-leaf parsley, roughly chopped
• 1 green chilli, deseeded and finely diced
• 1 small handful carrot tops, roughly chopped
• ½ x 20g bunch chives, chopped
• juice of 1 lemon
• 4 tbsp extra- virgin olive oil