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Celeriac & Cavolo nero Colcannon with Thyme & Bacon crumb

Combine streaky bacon, cavolo nero and celeriac with cream for a luxurious comfort food. A thyme crumb topping brings added texture to this autumnal mash.
1 celeriac, peeled and chopped. 100g cavolo nero, de-stemmed and sliced
50g butter. ½ lemon, juiced. splash of olive oil. 4 thyme sprigs. 50ml double cream
½ leek, finely sliced. 2 rashers of streaky bacon, very finely chopped.
50g rye sourdough bread, blitzed to a course crumb grating of fresh nutmeg

1. Put the celeriac in a deep pan, cover with water and add 1 tbsp salt. Cover with a lid andbring to the boil, cook for about 20 minutes until tender. Meanwhile, melt half the butter in a frying pan and fry with leek and a pinch of salt and pepper for about 10 minutes until softened. Add cavolo nero and a squeeze of lemon juice and fry for a further few minutes until tender.
2. Scrape the contents of the bowl and add a splash of olive oil to the pan. Fry the bacon and tyme until the bacon is crispy. Add the breadcrumbs and fry until toasted being carefull not to burn them.
3. When the celeriac is cooked, drain and allow to steam in a colander for 1 minute then transfer to a food processor and lightly blitz until you have got 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 the seasoning, transfer to a bowl and fold through the cavolo nero and leek mix. Top with the crispy crumb and serve.

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