Celeriac and chard enchiladas
By Thomasina Miers From Saturday Kitchen Ingredients For the enchiladas 4 tbsp olive oil 25g/oz unsalted butter 600g/1lb 5oz celeriac, peeled and cut into 2cm/¾in cubes 2 tsp fresh thyme leaves, chopped 2 garlic cloves, finely chopped 1 bunch spring onions, finely sliced 400g/14oz Swiss …