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A bowl serving celeriac & cavolo nero colcannon with thyme & bacon crumb

Celeriac & cavolo nero colcannon with thyme & bacon crumb

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Combine streaky bacon, cavolo nero and celeriac with cream for luxurious comfort food. A thyme crumb topping brings added texture to this autumnal mash

Nutrition: Per serving



  • 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.

Recipe from Good Food magazine, October 2017

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A star rating of 5 out of 5.4 ratings

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