You’re about to embark on a culinary journey with this Celeriac & Cavolo Nero Colcannon recipe.
It’s a delicious twist on a classic Irish dish, featuring a comforting blend of celeriac, cavolo nero, thyme, and a crispy bacon crumb.
Perfect for those chilly nights when you’re craving something hearty and satisfying.
So, roll up your sleeves, get your apron on, and let’s dive into this delectable dish.
Trust us, you won’t be disappointed.
The Essentials: Ingredients for Celeriac & Cavolo Nero Colcannon
You’ll need a few key ingredients to make this Celeriac & Cavolo Nero Colcannon. Start by grabbing a large celeriac. You’ll peel and cube it later. Then, you’ll need a bunch of cavolo nero. It’s an Italian kale with a robust flavor that’ll add an interesting twist to your colcannon.
Next, pick up some fresh thyme. Its subtle, earthy flavor pairs well with the strong flavors of the celeriac and cavolo nero. Finally, don’t forget the bacon. You’ll cook it until it’s crispy, then crush it into a fine crumb. It’s the perfect crunchy topping for your colcannon.
With these ingredients, you’re ready to get started.
Preparatory Steps: Getting Ready to Cook
Before we dive into the actual cooking, it’s crucial that you gather all your ingredients and have your kitchen tools at hand. You’ll need to ensure you’ve got your celeriac, cavolo nero, thyme, bacon, and all other ingredients listed in the recipe. Don’t forget to preheat the oven for the bacon crumb.
Next, organize your kitchen space. You’ll be juggling several tasks, so a clean and organized workspace will make the process smoother. Get your pots, pans, cutting board, knife, and other utensils ready. If you’re using any new tools or appliances, make sure you’re familiar with how they work.
Lastly, remember to wash all your fresh produce before you start. It’s all about preparation, so take the time to get everything in order.
Cooking Process: Bringing the Ingredients Together
Now that everything’s set, it’s time to start the magic in the kitchen and bring all those ingredients together.
You’ll begin by boiling the celeriac until it’s tender, then you’re going to drain it and mash it until it’s smooth.
While that’s cooking, you’ll sauté the cavolo nero with some garlic until it’s wilted. Once that’s done, you’ll mix it into the mashed celeriac.
Then, in another pan, you’ll cook the bacon until it’s crispy and mix it with some thyme leaves. This will be your crumb topping.
Serving Suggestions: How to Plate Your Dish
When it’s time to serve, make sure to ladle generous portions onto warmed plates and garnish with fresh herbs for an elegant touch.
The celeriac and cavolo nero colcannon, with its creamy, comforting texture and unique, earthy flavor, deserves to be the star of the show. So, keep your accompaniments simple.
A juicy, grilled steak or a roasted chicken breast will pair perfectly without overshadowing your colcannon. Don’t forget a sprinkle of your thyme and bacon crumb on top for a satisfying crunch and a burst of smoky, savory flavor.
Tips and Tricks: Enhancing the Flavor Profile
You’ll find that a few well-chosen enhancements can take your dish from good to truly memorable.
Let’s delve into some tips and tricks to boost the flavor profile of your celeriac & cavolo nero colcannon.
Adding a dash of nutmeg can heighten the earthy flavors of the celeriac. If you’re a fan of heat, a pinch of cayenne pepper could offer a surprising kick.
Don’t underestimate the power of fresh herbs. A sprinkle of fresh thyme leaves on top can provide a delightful aromatic touch.
Lastly, consider the bacon. Opt for a smoked variety to lend an extra layer of depth to your dish.
Remember, it’s all about balance and building layers of flavor that work harmoniously together.
Is It Possible to Substitute Other Types of Vegetables in This Dish?
Absolutely, you can substitute other veggies in this dish. Just ensure they’re hearty enough to stand up to the cooking process. Try parsnips, kale, or even brussels sprouts for a different, yet delicious, twist.
How Can I Make This Dish Vegetarian or Vegan-Friendly?
You can easily make this dish vegetarian or vegan-friendly. Simply omit the bacon crumb and replace it with a mix of toasted nuts for crunch. Use a plant-based milk and butter for the colcannon.
How Long Can I Store the Leftover ‘Celeriac & Cavolo Nero Colcannon With Thyme & Bacon Crumb’ in the Refrigerator?
You can store the leftover dish in your fridge for up to three days. Make sure it’s in an airtight container to maintain freshness. After three days, it’s best to toss it out.
Are There Any Specific Health Benefits Associated With the Consumption of Celeriac and Cavolo Nero?
Yes, there are! Celeriac boosts your digestive health and strengthens your bones. Cavolo Nero, on the other hand, is packed with antioxidants and vitamins which are great for your heart and immune system.
Can I Pair This Dish With Any Specific Wines or Beverages for a Complete Meal?
Absolutely, you can pair this dish with various beverages. A full-bodied white wine, like a Chardonnay, complements its rich flavors. Alternatively, a robust red wine or craft beer can also work nicely.
You’ve done it! You’ve successfully prepared a hearty celeriac & cavolo nero colcannon. The aromatic thyme and crispy bacon crumb just take it to another level.
It’s a dish that’s sure to impress at any gathering. Remember, the key to enhancing the flavor is in the quality of your ingredients and giving it your own personal touch. So don’t be afraid to experiment next time.
Now, go forth and enjoy your culinary masterpiece!
Celeriac & Cavolo Nero Colcannon With Thyme & Bacon Crumb
- 1 celeriac peeled and chopped
- 50 g butter
- ½ leek finely sliced
- 100 g 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
- 50 g rye sourdough bread blitzed to a coarse crumb
- 50 ml 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