Heat oven to 400’F.
Chop up about 6 slices of bacon and add to cold skillet with some water. Turn heat to medium-high and cook bacon until crisp and fat has rendered out.
Add cubed leftover celeriac, and toss well so it is coated in fat, add more oil if needed.
Add in chopped onion, garlic and herbs (sage, rosemary and thyme). Toss well.
Roast in oven for 30 minutes, til browned, stirring occasionally.
It actually took a lot longer, more like 45 minutes to get the celeriac browned, although it was cooked – maybe because it is more wet than a potato?
Add in blanched kale and stir, then top with cheese (I was lucky to have some Balderson double smoked cheddar – not a normal staple for us!) and put back in oven til cheese is melted and browned.
This was a really tasty meal that made the leftovers different – it was so popular some of it got eaten before I could take a photo. Will just made a sandwich with the last of it between bread spread with ketchup (shudder!).