Celeriac, cavolo nero & bacon mash
- Good Food team
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Serves 6
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 5 out of 5.3 ratingsRate
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A new take on champ using Italian kale-like cabbage, bacon and celeriac, a versatile root that's lighter than potato
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
1 ½kg celeriac
peeled and cut into chunks
-
200g smoked bacon lardon
-
250g cavolo nero
or green cabbage, finely shredded
-
50g butter
-
4 tbsp double cream
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Nutrition: per serving
- kcal254
- fat19g
- saturates10g
- carbs9g
- sugars5g
- fibre10g
- protein11g
- salt1.7g
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Method
-
step 1
Boil the celeriac in a covered pan for 15-20 mins or until tender. Meanwhile, heat a frying pan and cook the bacon for 5 mins until golden and crisp. Add the cavolo nero or cabbage and cook over a low heat for 5 mins.
-
step 2
Drain the celeriac and blitz with a hand blender until smooth. Stir in the butter and cream. When the butter has melted, add the bacon and cavolo nero or cabbage, and stir well. Season to taste.
Recipe from Good Food magazine, November 2012
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A star rating of 5 out of 5.3 ratings
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