Celeriac and Black Cabbage Colcannon with Thyme and Bacon Crumb

• celeriac↗1

  peeled and diced

• butter↗50g g
• leek↗½

  thinly sliced

• black cabbage↗100g g

  stalks removed and sliced

• lemon↗½

  juiced

• olive oil↗splash of
• bacon↗2 rashers of

  very finely chopped

• thyme sprigs↗4

  leaves gathered

• sourdough rye bread↗50g g

  crushed to coarse crumbs

• double cream↗50ml ml
• fresh nutmeg↗grating of

  grated

Step-by-step instructions

1. 1

   Place the celeriac in a deep pot, cover with water and add 1 tbsp salt. Cover and bring to a boil, cook about 20 minutes until soft. Meanwhile melt half the butter in a pan and sauté the leek with a pinch of salt and pepper for about 10 minutes until soft. Add the black cabbage and a little lemon juice and sauté a few more minutes until soft.

2. 2

   Dump the contents into a bowl and add a splash of olive oil to the pan. Fry the bacon and thyme until bacon is crisp. Add the bread crumbs and fry until they brown, watching not to burn.

3. 3

   When the celeriac is cooked, drain and let it sit in a colander about 1 minute, then transfer to a food processor and lightly pulse to a fairly coarse purée. Add the cream and remaining butter, season with salt, pepper and grated nutmeg and pulse again. Taste, transfer to a bowl and gently fold in the cabbage and leek mixture. Sprinkle with crispy crumbs and serve.