Recipe: Celeriac Mash With Cavolo Nero

1a675ebf47.jpg

72837d225e.jpg

Anna Barnett

During a recent trip to Lime Wood, where we dined in their Angela Hartnett and Luke Holder restaurant, the vegetarian husband scoffed rigatoni with black cabbage, garlic and chilli - a dish so good that it even tempted me away from my saffron and red mullet risotto. So delicious was the rich green sauce the pasta arrived in, I felt I simply had to give it a go and recreate it at home. This sauce works well across a plethora of dishes. Pasta of course is an absolute must try with this beautiful sauce, as is my celeriac mash, risotto or as a side to a perfect steak. The dark cavolo nero gives this dish an unrivalled earthiness.

ADVERTISEMENT

Feeds - 4
Preparation Time - 10 minutes
Cooking Time - 40 minutes

Ingredients

Celeriac mash

1 large celeriac, peeled and cubed
1 clove of garlic, left whole
30g butter
A generous glug of olive oil
A generous sprinkle of sea salt flakes
½ tsp all spice berries, ground to a powder
100ml crème fraiche

Cavolo Nero Sauce

1 large bunch of cavolo nero (around 12-15 stems), stalks removed and roughly chopped
A large knob of butter
1 garlic clove
A sprinkle of sea salt flakes
Several turns of freshly ground black pepper
A sprinkle of white pepper
A dash of vegetable stock

ADVERTISEMENT

Buttered Chanterelles

500g chanterelles
A knob of butter
½ clove of garlic, left whole
A sprinkle of sea salt flakes
Several turns of freshly ground black pepper

ADVERTISEMENT

Zest of 1 lemon and a drizzle of olive oil to garnish, and a crusty loaf to serve

Instructions

1.) Place the cubed celeriac with the garlic in a saucepan with the olive oil, butter and seasoning. Allow to sauté with the lid on for 35 minutes until soft.
2.) Once cooked through, add in the crème fraiche and then blitz until smooth and creamy.
3.) For the cavolo nero sauce, prepare as above then sauté in a pan for around 3-4 minutes before blitzing until completely smooth. Taste and adjust seasoning accordingly.
4.) In a frying pan, add a knob of butter and heat until piping hot and bubbling. Add in the seasoning, followed by the chanterelles and cook until golden and crisp.
5.) Serve on a large platter, the celeriac mash first followed by the cavolo nero sauce with a scattering of the chanterelles. Garnish with the lemon and olive oil, then serve with a crusty loaf.

For more recipes head to annabarnettcooks.com or follow on Instagram @AnnaBarnettCooks

Vogue

Get the latest news delivered to your inbox

Follow us on social media networks