Celeriac 'Stamppot' with Pork Sausage
& for parents: chestnut mushroom jus & spinach
Celeriac is the all-rounder of vegetables - packed with nutrients and incredibly versatile to cook with, it's a great addition to any meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
200 g
Potatoes
½ piece
Red onion
125 g
Chestnut mushrooms
50 g
Spinach
¼ teaspoon
Belgian spice mix
75 g
Celeriac cubes
(Contains: Selderij)
Not included in your delivery
1 teaspoon
Mustard
3 teaspoon
[Plant-based] butter
50 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Peel the potatoes and cut into rough pieces. Weigh the celeriac and transfer to a pot or saucepan, along with the potatoes. Submerge with water and cover with the lid, then bring to the boil and allow to cook gently for 15 - 18 minutes. Drain and set aside when finished.
Melt a third of the butter in a frying pan over medium-high heat. Fry the sausage for 3 - 4 minutes until evenly browned, then cover with the lid. Fry for 8 - 10 minutes over low heat, turning regularly.
Slice the onion into half rings. Halve the mushrooms or cut any larger ones into quarters. Take the sausage out of the pan and set aside. Add another third of the butter to the same pan and fry the mushrooms for 5 - 7 minutes over high heat. Lower the heat, add half of the onion and fry for 3 more minutes.
To the mushrooms, add the stock and half of the mustard. Allow to reduce for 5 minutes so as to make a jus, then add the sausage and allow to simmer for 3 minutes. Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the rest of the onion for 2 - 3 minutes, then gradually add the spinach and allow to wilt and reduce.
In the meantime, mash the potatoes and celeriac with a splash of milk and the rest of the butter and mustard. Stir in the Belgian spice mix (see Tip). Season to taste with salt and pepper. Set aside some of the plain mash (for kids) and then stir the spinach into the rest of it (for parents).
Tip: the Belgian spice mix can be intense, so be sure not to add too much at first. Taste and then add more if preferred.
For parents: serve the spinach mash on plates and top with the mushroom jus. For kids: serve the plain mash without the mushrooms. Top both with the sausages.
Did you know... celeriac contains more fibre than most other vegetables, with at least 4.9g of fibre per 100g. Fibre is important for gut health and helps you feel more satiated.
