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Savoy cabbage with celeriac purée and brown butter hazelnuts


Serves: 6
timePrep time: 30 min
timeTotal time:
Savoy cabbage with celeriac purée and brown butter hazelnuts
Recipe photograph by Maja Smend

Savoy cabbage with celeriac purée and brown butter hazelnuts

An indulgent veggie main that heroes two seasonal gems. The brown butter hazelnuts are a great way to elevate all sorts of winter veg

Serves: 6
timePrep time: 30 min
timeTotal time:

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Nutritional information (per serving)
Calories
615Kcal
Fat
58gr
Saturates
30gr
Carbs
11gr
Sugars
10gr
Fibre
9gr
Protein
9gr
Salt
1gr

Chris Shaw

Chris Shaw

Chris is head chef at London Whitechapel restaurant Townsend, which is known for its seasonal approach to cooking
See more of Chris Shaw’s recipes
Chris Shaw

Chris Shaw

Chris is head chef at London Whitechapel restaurant Townsend, which is known for its seasonal approach to cooking
See more of Chris Shaw’s recipes

Ingredients

  • 1 small-medium celeriac (about 650g)
  • 300ml double cream
  • 400ml milk
  • 1 medium Savoy cabbage (about 650 -70 0g)
  • 500ml stock* (made using 1 stock cube)
  • 80g blanched hazelnuts
  • 125g unsalted butter
  • 1 tbsp sherry vinegar
  • 1 x 20g pack sage, leaves finely chopped
  • 1 tbsp vegetable oil

Step by step

Get ahead
Prepare the celeriac purée up to 2 days ahead and keep chilled.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. For the celeriac purée, peel the celeriac (it’s easiest to simply slice the skin away rather than using a veg peeler), quarter and slice thinly with a large knife. Put in a saucepan with a good pinch of salt and pour over the cream and milk to just cover. Bring up to a simmer then cook over a gentle heat for 25-30 minutes until the celeriac is completely soft. Remove the celeriac from the saucepan with a slotted spoon and place in a blender. Add enough of the cooking liquid to blend to a purée consistency. Season to taste and transfer to a pan to reheat later.
  2. Meanwhile, remove any damaged outer leaves of the Savoy cabbage then cut it into six wedges through the core. Put into a roasting tin and season. Pour in the stock, cover with foil and bake for 20-25 minutes or until just tender. Remove the foil and set aside to cool. Place the hazelnuts on an oven tray and toast in the oven for 4-5 minutes or until golden brown. Allow to cool, then roughly chop.
  3. Place a pan over a medium-high heat. Add the butter, swirling until it melts and then begins to brown. When it is browned and has a slightly nutty aroma, add the sherry vinegar which halts the browning process. Stir in the sage and chopped hazelnuts and set aside.
  4. When ready to serve, heat the oil in a large non-stick frying pan over a medium heat. Add the cabbage wedges cut-side down (in batches, if necessary). Cook on a high heat for 4-5 minutes to colour on one side. Meanwhile, reheat the celeriac purée.
  5. Spread your warm celeriac purée onto a large serving plate. Top with the cabbage then spoon over the brown butter hazelnuts. Serve immediately.

    *Check your stock is gluten-free, if required.

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