Celeriac & cavolo nero colcannon with thyme & bacon crumb
- Preparation and cooking time
- Serves 4
- 1 celeriac , peeled and chopped
- 50g butter
- ½ leek , finely sliced
- 100g cavolo nero , de-stemmed and sliced
- ½ lemon , juiced
- splash of olive oil
- 2 rashers of streaky bacon , very finely chopped
- 4 thyme sprigs , leaves picked
- 50g rye sourdough bread , blitzed to a coarse crumb
- 50ml double cream
- grating of fresh nutmeg
- STEP 1
Put the celeriac in a deep pan, cover with water and add 1 tbsp salt. Cover with a lid and bring to the boil, cooking for about 20 mins until tender. Meanwhile, melt half the butter in a frying pan and fry the leek with a pinch of salt and pepper for about 10 mins until softened. Add the cavolo nero and a squeeze of lemon juice and fry for a further few mins until tender.
- STEP 2
Scrape the contents into a bowl and add a splash of olive oil to the pan. Fry the bacon and thyme until the bacon is crispy. Add the breadcrumbs and fry until toasted, being careful not to burn them.
- STEP 3
When the celeriac is cooked, drain and allow to steam in the colander for 1 min or so, then transfer to a food processor and lightly blitz until you have a fairly chunky mash. Add the cream and the rest of the butter, season with salt, pepper and a grating of nutmeg and blitz again. Check for seasoning, transfer to a bowl and fold through the cabbage and leek mix. Top with the crispy crumb and serve.