Celeriac & cavolo nero colcannon with thyme & bacon crumb

Name: Celeriac & cavolo nero colcannon with thyme & bacon crumb
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

Rosie Birkett

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.7 ratingsRate

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Combine streaky bacon, cavolo nero and celeriac with cream for luxurious comfort food. A thyme crumb topping brings added texture to this autumnal mash

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal274
fat22g
saturates12g
carbs13g
sugars1g
fibre2g
protein5g
salt1.7g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2017

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A star rating of 4.8 out of 5.7 ratings

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