In a large pan melt the butter. Add the
bacon and sizzle for 5 mins until golden.
Add the garlic and thyme to the pan and
stir for 1 min. Take the pan off the heat,
remove the bacon mixture and reserve.
Add the celeriac and carrot batons into
the now empty pan with a little of the
bacon-flavoured butter. Gently cook for
10 mins until soft, then add the cabbage
and cook for 5 mins until it starts to
soften. Add the bacon and garlic back
to the pan, then add the white wine.
Allow the wine to evaporate for a few
mins then season the mixture and serve.
This can be made ahead and left in the
pan, then reheated.