Creamed Cavolo Nero

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
Creamed Cavolo Nero

Ingredients

  • 8 x Cavolo Nero leaves, roughly chopped (NOTE Spring Greens, Savoy Cabbage or another Brassica of your choice can be substituted)
  • 200ml whipping cream
  • 80g Hawes Wensleydale cheese
  • puree
  • 6 x carrots
  • A little milk
  • Seasoning
  • 2 tsp mixed spice
  1. Wilt down the Cavolo Nero with the cream, cheese and seasoning for 2 to 3 minutes
  2. Peel and slice the carrots
  3. Place in a pan with a little milk
  4. Cook until very soft, then drain
  5. Season the carrots and blitz in a food processor to puree consistency
  6. Finish with the mixed spice

Source: My collection - Jeff Baker - J Bakers Bistro Moderne