Cele­riac & cavolo nero col­can­non with thyme & ba­con crumb

BBC Good Food - - Update -

SERVES 4 PREP 10 mins COOK 25 mins EASY

1 cele­riac, peeled and chopped

50g but­ter

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

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