250g cavolo nero or green cabbage, finely shredded
4 tbsp double cream
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.