Savoy cabbage with celeriac purée and brown butter hazelnuts recipe | Sainsbury`s Magazine
This indulgent veggie main heroes two of winter's seasonal gems. The brown butter hazelnuts are a great way to elevate all sorts of winter veg. A great vegetari
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
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
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