Celeriac & Cavolo Nero Colcannon With Thyme & Bacon Crumb
You're about to embark on a culinary journey with this Celeriac & Cavolo Nero Colcannon recipe.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
- 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
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 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