The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Celeriac & Butter Bean Casserole with Hazelnut Pesto
Butter and cannellini beans are the stars of this creamy (and vegan) stew. Vitamin-rich root veg like celeriac, celery, carrot and onion add a depth of flavour. A dollop of cream to make it smooth and silky. A bright hazelnut pesto to brighten it up. Get your spoons ready.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g hazelnuts (Nuts)
- 240g butter beans (drained) (butter beans, water)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 400g celeriac (Celery)
- 2 shallot
- 3 carrot
- 2 leek
- 230g cannellini beans (cannellini beans, water, salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 unwaxed lemon
- 100g kale
- 8 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
Nutritional Information
Calories: 458
Protein: 13g
Carbs: 34g
Fat: 29g
Celeriac & Butter Bean Casserole with Hazelnut Pesto
Butter and cannellini beans are the stars of this creamy (and vegan) stew. Vitamin-rich root veg like celeriac, celery, carrot and onion add a depth of flavour. A dollop of cream to make it smooth and silky. A bright hazelnut pesto to brighten it up. Get your spoons ready.
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Cooking Instructions
- Peel and dice the celeriac into 2-3cm cubes. Cut the carrots into 1cm thick discs (peel optional). Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the celeriac and carrots and cook for 3 mins, until softening.
- Meanwhile, trim and slice the leeks into 1cm thick half-moons. Roughly dice the shallots. Lower the heat to medium and add the leeks and shallots to the pan. Cover with a lid and cook for 5-7 mins, stirring occasionally, until softened. Season with sea salt and black pepper.
- Drain and rinse both the beans, then add to the pan along with the cream and 500ml hot water. Crumble in the stock cube and stir. Bring to a boil then simmer for 20-25 mins, until the vegetables are soft and the sauce thickens. In the final 5 mins of cooking, add the kale. Add a splash of water if it gets too dry.
- Make the pesto; halve the lemon. Roughly chop the hazelnuts and place in a small bowl with the pesto, 1/2 tbsp oil, a pinch of sea salt and juice from half the lemon. Mix to combine.
- Drizzle the pesto over the chowder and serve with the remaining lemon on the side, cut into wedges.
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