Try this rustic mash as an accompaniment to a food high in protein, such as lean venison sausages, roast chicken or lamb steaks.
Ingredients
- 1 small celeriac, about 400 g/14 oz, peeled and cut into 2-cm/¾-inch chunks
- 14 oz (400 g) new potatoes, scrubbed and cut into 2-cm/¾-inch chunks
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 3½ fl oz (100 ml) reduced-salt vegetable stock
- ½ tsp celery salt
- 2 tsp fresh thyme leaves
- 1 tbsp chopped fresh flat-leaf parsley
- pepper
How to Make It
Put the celeriac into a large frying pan over a medium–high heat. Add the potatoes, garlic and oil and stir. Fry for 3–4 minutes, stirring occasionally, until the vegetables are lightly coloured.
Pour in the stock, add the celery salt, thyme, and pepper to taste and bring to a simmer. Cover and braise the vegetables for 20 minutes, adding a little water if they begin to look dry.
Using a potato masher, bash the vegetables in the pan – don’t mash them, just break them down into smallish pieces. Sprinkle over the parsley, stir and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 144 kcal Calories from Fat: 35.1 kcal |
|
% Daily Value*
|
| Total Fat 3.9 g 11% |
Saturated Fat 0.6 g 3% |
Trans Fat 0.0 g |
carbohydrates 25.0 g 19% |
Dietary Fiber 4.2 g 11% |
Sugars 2.8 g 3% |
Protein 3.2 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |