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Celeriac, cavolo nero & bacon mash

Contains pork – recipe is for non-Muslims only
A new take on champ using Italian kale-like cabbage, bacon and celeriac, a versatile root that's lighter than potato

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 254
  • Carbohydrates 9
  • Saturated Fat 10
  • Sugar 5
  • Protein 11
  • Fat 19
  • Fibre 10
  • Salt 1.7

Nutrition per serving

  • Calories 254
  • Carbohydrates 9
  • Saturated Fat 10
  • Sugar 5
  • Protein 11
  • Fat 19
  • Fibre 10
  • Salt 1.7

Ingredients

  • 1½ kg celeriac, peeled and cut into chunks
  • 200g smoked bacon lardons
  • 250g cavolo nero or green cabbage, finely shredded
  • 50g butter
  • 4 tbsp double cream

Method

  1. 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.

  2. 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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