Sauteed Cavolo Nero And Caramelized Chervil Root With Ewes Milk Cheese Shavings

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The British Larder


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200 g cavolo nero, remove stalks and the tough outside leaves, choose the tender young leaves, wash and drain

6 chervil roots or 8 large Jerusalem artichokes or 6 white carrots or 3 parsnips

400 g peeled and sliced butternut squash

50 g ewes milk cheese, shaved

40 g unsalted butter

1 tbs olive oil

Salt and freshly cracked black pepper

1 tbs balsamic vinegar

1 tsp grain mustard

3 tbs extra virgin olive oil

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