Paul Merrett
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Food Uncut
Make the most of winter celeriac with Paul Merrett's tempting side dish, scented with thyme and garlic
Make the most of winter celeriac with Paul Merrett's tempting side dish, scented with thyme and garlic
Fried celeriac with garlic and thyme
Method
2. Add the shredded carrot, cabbage, chopped garlic and thyme, and cook for a further 2 minutes; serve hot.
Prep:
15 min
Cook: 20 min
Cook: 20 min
Ingredients
3 tbsp duck fat, approximate quantity1 Celeriac, peeled, cut into 1.5 cm cubes
2 Carrots, cut into fine strips
1/4 Savoy cabbage, roughly chopped
2 garlic cloves, chopped
2 tsp chopped thyme leaves
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