225g carrots, cut into matchsticks, as shown by Marco
225g celeriac, cut into matchsticks, as shown by Marco
½ Knorr Chicken Stock Pot
2tbsp single cream
½ Savoy cabbage, shredded
Method
Add the goose fat or oil to a pan over a medium heat.
Add the bacon, carrots and celeriac, and stir whilst cooking for 5–6 minutes, cooking slowly to render the fat from the bacon. Once the bacon has some colour to it, add the cabbage, mix well and cook for a further 2–3 minutes until the cabbage has started to wilt (cooking leafy green vegetables until the leaves start to droop).
Add the Knorr Chicken Stock Pot and the cream. Cook until it reduces down for 5–6 minutes.
Spoon into a bowl and serve.
Healthy Tips: Use olive oil instead of goose fat and try Elmlea Light rather than double cream. You can also substitute smoked streaky bacon for un-smoked back bacon.
Vegetables (except potatoes and onions) are best kept in the fridge to help them stay fresh for longer. If your carrots go a little soft, simply cut off the end and soak them in a jug of water for about an hour – they’ll soon perk up! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
