Chicken Wings with Cauliflower & Celeriac Purée

29/04/2020

Who doesn't like comfort food? When it comes to chicken wings we all look for those crispy, juicy, melt-in-your mouth ones. But how about having them cooked in a healthier way and accompanied by a creamy nutrients-packed mash and wilted cavolo nero? Try this recipe to convince yourself you can have a delicious yet healthy dish without worrying about your waistline. Healthy & comforty dinner sorted!

Serves: 2

Prepare: 30 minutes

Cook: 40 minutes

Ingredients:

  • 4 chicken wings
  • 2 tbsp olive oil
  • 75ml whole milk
  • 3 garlic cloves
  • 25g unsalted butter
  • 1 small celeriac, peeled and diced (350g prepared weight)
  • 1/2 cauliflower, trimmed and cut into florets (about 350g prepared weight)
  • 3 garlic cloves, sliced
  • 2 rosemary sprigs
  • 200g cavolo nero
  • freshly grated nutmeg
  • black pepper
  • ½ lemon, juice

1. Heat 2 tbsp oil in a large frying pan over a medium heat and add the chicken wings, 1 garlic clove and rosemary. Fry for 10 minutes, stirring regularly until golden. Pour in 2-3 tbsp hot water, cover and simmer for another 10 minutes or so until the wings are cooked through with no pink meat remaining in the middle. Uncover and let the wings to become crispy.

2. Meanwhile, make the purée. Place the butter and 2 garlic cloves in a large saucepan with a tight fitting lid. Set over a medium heat and add the celeriac. Cover and sweat for 5 minutes. Add the cauliflower, season, give everything a stir and cover again. Cook for another 15 minutes, stirring occasionally, until the vegetables are soft. Uncover, add the milk and simmer gently for a final 5 minutes. Set aside to cool slightly, then purée in a blender or food processor with the nutmeg. Return to the pan until ready to serve.

3. Meanwhile, strip the cavolo nero from the stalks (keep the trimmed stalks for soups or smoothies) and tear and chop the leaves into 4-5 cm pieces. Heat the oil in a large frying pan over a medium heat, season and fry the cavolo nero leaves for 2-3 minutes, stirring regularly. Squeeze over the lemon juice and fry for another 2-3 minutes until wilted and tender.

4. Serve the chicken wings with the hot purée along with the cavolo nero. Sprinkle over black pepper or chilli flakes, if liked.

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