Ingredients:

• 1 celeriac, about 1 pound in size
• 1 red onion, sliced
• 1 clove of garlic, thickly sliced
• 3 sprigs of thyme (leaves only)
• 2 tablespoons of oil, plus a little extra
• 1 bunch of kale
• 4 tablespoons of crème fraîche
• 1 teaspoon english mustard
• Parmesan or other hard, grainy cheese, finely grated

Instructions:

1. Preheat the oven to 375 degrees F. 
2. Remove the rough outer skin from the celeriac and cut into rough 3/4-inch slices. Cut each slice into bite-sized pieces. 
3. Put the pieces in a medium sized roasting dish. Add the red onion, garlic, thyme leaves, olive oil, and some salt and pepper to taste. Toss to coat evenly. 
4. Roast vegetables for about 40 minutes, stirring halfway through.  Roast until celeriac is tender and starting to turn golden brown. 
5. Meanwhile, bring a large pan of lightly salted water to a boil. Tear the kale leaves from their stalks and drop them into the boiling water. Cook for about three minutes, until the leaves are wilted but not soft. 
6. Drain, reserving the cooking water, then chop the leaves roughly and put them back in the warm saucepan.
7. Combine the crème fraîche, mustard, grated cheese, and a little salt and pepper. 
8. Add 2-3 tablespoons of the kale cooking water to loosen the mixture a little. Stir this into the wilted kale. 
9. When the celeriac is done, add the kale and the creamy sauce to the roasting dish. 
10. Stir well and make sure the vegetables are spread out in roughly and even layer. Sprinkle grated cheese over the top with a trickle of olive oil. 
11. Return to the oven for 5 minutes, then it is ready to serve. 

This recipe is from The Really Quite Good British Cookbook, Recipe by Nikki Duffy.