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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
Introduction
A fantastic side dish.Method
- Wilt down the Cavolo Nero with the cream, cheese and seasoning for 2 to 3 minutes
- Peel and slice the carrots
- Place in a pan with a little milk
- Cook until very soft, then drain
- Season the carrots and blitz in a food processor to puree consistency
- Finish with the mixed spice
Source: My collection - Jeff Baker - J Bakers Bistro Moderne
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