Celeriac & cavolo nero colcannon with thyme & bacon crumb recipe Recipe

Boil the diced celeriac in salted water until tender. Drain and set aside.

In a large skillet, melt 2 tbsp of butter and add the minced garlic. Cook for 1 minute.

Add the cavolo nero to the skillet and cook until wilted.

In a separate small skillet, melt the remaining 2 tbsp of butter and add the breadcrumbs and thyme. Cook until golden and crispy.

Mash the boiled celeriac with a potato masher until smooth. Add the cooked cavolo nero, garlic, and butter mixture to the mashed celeriac.

Stir in the milk and season with salt and pepper to taste.

Serve the colcannon topped with the bacon crumb.