- 1 large Savoy cabbage
- 4 large carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp double cream
- pinch nutmeg
One of the most useful of spices for both sweet and savoury…
Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.