Celeriac 'Stamppot' with Pork Sausage

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.