Confit cabbage and celeriac

Confit cabbage and celeriac

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 celeriac, peeled
1/4 cabbage, tough outer leaves removed, cored
60ml duck fat
1 garlic clove, roughly smashed
2 sprigs thyme
salt
pepper

Method

  1. Peel the celeriac and cut to a macédoine. Dice the cabbage to a similar size. Heat the duck fat in a saucepan over a low heat. Add the celeriac, cabbage, garlic, thyme and seasonings and cook gently for 10 minutes, until the vegetables are tender.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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