Butternut squash with cabbage & bacon
Goes well with guinea fowl and pheasant or just eat a nice big bowl on its own
3
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Heat a large pan and add a little oil or duck fat. Throw in the butternut squash and fry until just cooked and lightly golden, then remove. Repeat with the celeriac.
- Add more oil if necessary and fry the bacon until it has a good colour, adding the garlic and thyme at the end. Remove and set aside.
- Add the cabbage and 2 tbsp water - this will create steam to cook the cabbage. Put back in all the other bits, heat through and serve.
Per serving
341 kcalories, protein 15.7g, carbohydrate 23.9g, fat 21 g, saturated fat 6.4g, fibre 11.3g, salt 2.38 g
Recipe from olive magazine, February 2006.
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http://www.bbcgoodfood.com/recipes/4044/
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Ingredients
- oil or duck fat
- 1 butternut squash , peeled and diced
- 1 celeriac , peeled and diced
- 12 rashers of dry cure streaky bacon , each cut into 8 pieces
- 2 garlic cloves , chopped
- 2 sprigs of thyme , leaves stripped
- ½ savoy cabbage , stalk removed, roughly chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- oil or duck fat
- 1 butternut squash , peeled and diced
- 1 celeriac , peeled and diced
- 12 rashers of dry cure streaky bacon , each cut into 8 pieces
- 2 garlic cloves , chopped
- 2 sprigs of thyme , leaves stripped
- ½ savoy cabbage , stalk removed, roughly chopped
Per serving
341 kcalories, protein 15.7g, carbohydrate 23.9g, fat 21 g, saturated fat 6.4g, fibre 11.3g, salt 2.38 g
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