celeriac & cavolo nero colcannon with thyme & bacon crumb
 

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

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.

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.

 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.

PER SERVING 274 kcals, fat 22g, saturates12g, carbs 13g, sugars 1g, fibre 2g, protein 5g, salt 1.7g