Savoy Cabbage With Bacon, Carrots And Celeriac

• 1 tablespoon goose fat or olive oil
• 2 thick smoked streaky bacon rashers, diced
• 2 cups carrots cut into matchsticks, as shown by Marco
• 1 7/16 cups celeriac cut into matchsticks, as shown by Marco
• 1/2 Knorr Chicken Stock Pot
• 2 tablespoons single cream
• 1/2 savoy cabbage shredded

1. Add the goose fat or oil to a pan over a medium heat.
2. Add the bacon, carrots and celeriac, and stir whilst cooking for 5-6 minutes, cooking slowly to render the fat from the bacon. Once the bacon has some colour to it, add the cabbage, mix well and cook for a further 2-3 minutes until the cabbage has started to wilt (cooking leafy green vegetables until the leaves start to droop).
3. Add the Knorr Chicken Stock Pot and the cream. Cook until it reduces down for 5-6 minutes.
4. Spoon into a bowl and serve.

goose fat, bacon rashers, carrots, chicken, single cream, cabbage

Taken from www.yummly.com/recipe/Savoy-Cabbage-with-Bacon_-Carrots-and-Celeriac-378684 (may not work)