Colcannon Wrapped in Cabbage with Roast Celeriac, Marinated Mushrooms and Red Wine Dressing

Ingredients;

For the parcel;

1 medium savoy cabbage

50g butter

2 onions finely sliced

1 large parsnip finely diced

2tblsp chopped flat leaf parsley

350g plain mash potato no cream or butter added

1 egg yolk

100g grated Irish Cheddar

For the celeriac;

1 medium sized celeriac, peeled

300ml duck fat

2 cloves garlic peeled and sliced

2 sprigs thyme

Seasoning

For the mushrooms;

12 small button mushrooms

Olive oil

Seasoning

For the dressing;

2tblsp Dijon mustard

2tblsp red wine vinegar

4tblsp walnut oil

4tblsp ground nut oil

To serve;

Asparagus tips, roast pumpkin, olive oil and finely chopped chives

For the cabbage parcel;

Remove the four outer leaves from the savoy cabbage by cutting away the base core.

Remove the thick stalk vein from each leaf without cutting in half. Reserve these leaves for wrapping the parcels.

Split the remaining cabbage in half and then into quarters, shred them finely.

Bring a large pot of salted water to the boil and add the outer leaves cook for a couple of minutes until tender, refresh in iced water. When cold lay them out on a cloth to dry. Add the shredded cabbage to the boiling water and cook for 2 mins, strain then spread on a large tray and allow to cool.

Heat a pan over medium heat and add the butter, sliced onions and parsnips fry until golden in colour and the parsnip has been cooked through season to taste and add parsley. Allow to cool.

When everything is cold mix the blanched shredded cabbage with the onion and parsnip mix and add the mash. Add the egg yolk and cheddar and adjust seasoning.

Divide the mix into 4 balls. Season the large cabbage leaves and place the ball in the centre. Roll the cabbage around the mix and wrap in cling film. Refrigerate.

For the celeriac;

Cut the celeriac into 4 even sized disc about 3cm thick.

Place a pan large enough to hold the 4 celeriac disc over a medium heat and add the duck fat, garlic and thyme. Add the celeriac and cook very slowly until golden on one side turn over and continue to cook until golden brown and cooked through.

Keep warm.

For the mushrooms;

Heat a pan over high heat and add the olive oil, season the mushrooms and cook cap side down until browned turn over and remove from the heat.

For the dressing;

Mix the mustard and the red wine vinegar together. Mix the two oils together.

Slowly pour the oil into the mustard whisking vigorously to amalgamate.

Season and set aside.

To serve;

Warm the parcel in a steamer for 6-7mins or until heated through.

Place a hot celeriac disc into the centre of a serving plate. Remove the parcel from the cling film and place on top of the celeriac.

Arrange the mushrooms, asparagus and roast pumpkin around the parcel.

Drizzle with the red wine dressing.

Pour the chives and olive oil over the completed dish.