Celeriac, cavolo nero & bacon mash

Celeriac, cavolo nero & bacon mash

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(1 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 6
A new take on champ using Italian kale-like cabbage, bacon and celeriac, a versatile root that's lighter than potato

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal254
  • fat19g
  • saturates10g
  • carbs9g
  • sugars5g
  • fibre10g
  • protein11g
  • salt1.7g
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Ingredients

  • 1½ kg celeriac, peeled and cut into chunks
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 200g smoked bacon lardon
  • 250g cavolo nero or green cabbage, finely shredded
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp double cream

Method

  1. Boil the celeriac in a covered pan for 15-20 mins or until tender. Meanwhile, heat a frying pan and cook the bacon for 5 mins until golden and crisp. Add the cavolo nero or cabbage and cook over a low heat for 5 mins.

  2. Drain the celeriac and blitz with a hand blender until smooth. Stir in the butter and cream. When the butter has melted, add the bacon and cavolo nero or cabbage, and stir well. Season to taste.

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