Crispy neeps and celeriac tatties

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  • 400 g   celeriac  
  •     ½ a medium swede  
  • 700 g   King Edward potatoes  
  • 50 g   butter  
  •     salt and freshly ground black pepper  
  • 10   rashers thin cut smoked streaky bacon, from outdoor reared pigs  

Zubereitung

0 Minuten
ganz einfach
1.
Peel and chop the celeriac, swede and potatoes into large chunks. Place in a large pan of water. Bring to the boil and cook until tender, about 10 to15 minutes. Drain thoroughly and then return to the pan Lightly oil a large shallow baking dish.
2.
Roughly mash the celeriac, swede and potatoes together, adding half the butter and seasoning to taste. Spoon the mash into the ovenproof dish. Lay the bacon on top in a criss cross pattern. Dot over the remaining butter and bake in the preheated oven, 190°C/gas mark 5 for 20 minutes until the bacon is crisp and the top is golden.
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