How To Make Celeriac & cavolo nero colcannon with thyme & bacon crumb recipe
Complement your roasts and stews with a hearty side dish, no other than mashed potatoes. These mashed potato recipes will have you top it off with gravy or spiced seasons. Take your pick on this classic side dish, and pair it nicely with your favorite main courses. So get mashing and pick off a flavor from our delicious mashed potato recipes!
Serves:
Ingredients
- 1 celeriac, peeled and diced
- 4 cups cavolo nero, chopped
- 4 cloves garlic, minced
- 4 tbsp butter
- 1/2 cup milk
- Salt, to taste
- Pepper, to taste
- 4 slices bacon, cooked and crumbled
- 2 tbsp fresh thyme leaves
- 1/4 cup breadcrumbs
Instructions
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Boil the diced celeriac in salted water until tender. Drain and set aside.
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In a large skillet, melt 2 tbsp of butter and add the minced garlic. Cook for 1 minute.
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Add the cavolo nero to the skillet and cook until wilted.
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In a separate small skillet, melt the remaining 2 tbsp of butter and add the breadcrumbs and thyme. Cook until golden and crispy.
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Mash the boiled celeriac with a potato masher until smooth. Add the cooked cavolo nero, garlic, and butter mixture to the mashed celeriac.
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Stir in the milk and season with salt and pepper to taste.
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Serve the colcannon topped with the bacon crumb.
Nutrition
- Calories : 285kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 33mg
- Sodium : 567mg
- Total Carbohydrates : 32g
- Dietary Fiber : 9g
- Sugar : 5g
- Protein : 11g
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