Ingredients
Makes 2 portions
Half a celeriac, peeled and sliced into chunks about 1cm thick
60g cavolo nero, pulled from the stalk
1 tbsp creme fraiche
1 lemon
1 tbsp toasted hazelnuts, roughly chopped
A few sprigs thyme
A good handful of washed salad leaves
1 knob butter
Salt & olive oil
Recipe
1. Colour the celeriac with olive oil in a frying pan over a medium heat. Add the butter, salt and thyme and turn the heat low. Cook gently until the celeriac is tender
2. Bring a small pan of salted water to the boil, drop in the cavolo and cook for 3-4 mins, then lift out and place in a fast blender with a squeeze of lemon juice. Blend smooth then mix with the creme fraiche. Season to taste
3. Mix salad leaves with a little lemon and evoo and muddle together with the celeriac
4. Spoon the cavolo creme fraiche onto a plate and top with the celeriac salad mix and hazelnuts
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