Celeriac & cavolo nero colcannon with thyme & bacon crumb
SERVES 4 PREP 10 mins COOK 25 mins EASY
1 celeriac, peeled and chopped
½ leek, finely sliced
100g cavolo nero, de-stemmed and sliced
½ lemon, juiced splash of olive oil
2 rashers of streaky bacon, very finely chopped
4 thyme sprigs, leaves picked
50g rye sourdough bread, blitzed to a coarse crumb
50ml double cream grating of fresh nutmeg
1 Put the celeriac in a deep pan, cover with water and add 1 tbsp salt. Cover with a lid and bring to the boil, cooking for about 20 mins until tender. Meanwhile, melt half the butter in a frying pan and fry the leek with a pinch of salt and pepper for about 10 mins until softened. Add the cavolo nero and a squeeze of lemon juice and fry for a further few mins until tender.
2 Scrape the contents into a bowl and add a splash of olive oil to the pan. Fry the bacon and thyme until the bacon is crispy. Add the breadcrumbs and fry until toasted, being careful not to burn them.
3 When the celeriac is cooked, drain and allow to steam in the colander for 1 min or so, then transfer to a food processor and lightly blitz until you have a fairly chunky mash. Add the cream and the rest of the butter, season with salt, pepper and a grating of nutmeg and blitz again. Check for seasoning, transfer to a bowl and fold through the cabbage and leek mix. Top with the crispy crumb and serve.
GOOD TO KNOW 1 of 5-a-day PER SERVING 274 kcals • fat 22g • saturates 12g • carbs 13g • sugars 1g • fibre 2g • protein 5g • salt 1.7g