Peel the shallots, remove the stalk end. Cut in half lengthwise and finely dice
Peel the garlic and finely dice.
Peel the celeriac, dice into 5mm cubes.
Peel the carrot and dice into 5mm cubes.
Remove the outer leaves of the cabbage, discard any that are withered or too dark. Remove the spine and finely slice. Segment the remaining heart, remove and discard the stalk and finely slice the leaves.
Pick the thyme leaves and discard the stalk.
Bring a large pot of water to the boil, season with the fine salt.
Gently warm a separate large pan and add the butter.
When melted add the shallot and stir over a low heat for approximately 2 minutes to partly cook.
Add the garlic, thyme leaves, maldon salt and pepper and cook untill the shallot has turned translucent.
Add the celeriac and carrot and stir or cook covered until soft and tender.
When the water if boiling vigorously, add the sliced cabbage, bring to the boil and cook for approximately 2 minutes.
Drain into a colander and cool rapidly with cold or iced water to retain the colour.
Drain and squeeze gently to remove the excess water and add to the softened vegetable garnish.
Finish with the cream, this can either be served wet, or reduced to a rich 'binding' consistency.
«To add richness, finely diced back bacon can replace some of the butter at the beginning of the cooking. This recipe goes perfectly with roast chicken or duck.»