Prep: 20 mins Cook: 20 mins
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
Ingredients
- 1½ kg celeriac, peeled and cut into chunks
Celeriac
sell-air-e-akThe 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
ca-voll-oh nee-roA loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- 50g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp double cream
Method
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.
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Comments, questions and tips