- 1½ kg celeriac, peeled and cut into chunks
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
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp double cream
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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.
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.