Celeriac, cavolo nero & bacon mash
A new take on champ using Italian kale-like cabbage, bacon and celeriac, a versatile root that's lighter than potato
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 20 mins
- 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.
PER SERVING
254 kcalories, protein 11g, carbohydrate 9g, fat 19 g, saturated fat 10g, fibre 10g, sugar 5g, salt 1.7 g
Recipe from Good Food magazine, November 2012.
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http://www.bbcgoodfood.com/recipes/2667646/
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Ingredients
- 1½kg celeriac , peeled and cut into chunks
- 200g smoked bacon lardons
- 250g cavolo nero or green cabbage, finely shredded
- 50g butter
- 4 tbsp double cream
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Ingredients
- 1½kg celeriac , peeled and cut into chunks
- 200g smoked bacon lardons
- 250g cavolo nero or green cabbage, finely shredded
- 50g butter
- 4 tbsp double cream
PER SERVING
254 kcalories, protein 11g, carbohydrate 9g, fat 19 g, saturated fat 10g, fibre 10g, sugar 5g, salt 1.7 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
