Sunday, April 06, 2014

Pork with Celeriac Mash

Sunday 23 March
Last week at the Summertown Farmers' Market, we got a root of celeriac, which we've hestitated to try before.  But this time we felt daring.
Holt's tips for dealing with celeriac are: peel it ruthlessly.  Vegetable peelers are no good, use a paring knife and go deep.  Don't stop until it's pale and free of dark spots. 

Then slice it up and boil it like any root vedge, but maybe for a bit longer, just to be sure. 

We boiled it for 5-10 minutes and then added sliced potatoes.  When both were tender, we mashed them together with butter and cream, and served them with some sliced, reheated roast pork.  Good, too.

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