Sausages with celeriac champ

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  •     Serves 4 
  • 600 g   celeriac  
  • 300 g   potato  
  • 1   large red onion  
  • 1   tbsp rapeseed oil  
  • 8   good quality sausages of your choice  
  • 1   tbsp plain flour  
  • 350 ml   vegetable or chicken stock  
  • 1   bunch spring onions  
  • 100 ml   whole milk  
  • 50 g   butter  
  •     salt and freshly ground black pepper  


0 Minuten
ganz einfach
Peel the celeriac and potato and cut into large chunks. Place in a steamer and cook for 20 minutes until tender
Meanwhile, peel and finely slice the red onion. Heat the oil in a large frying pan, add the onion to the pan and cook for 2 to 3 minutes until softened. Add the sausages and continue to cook stirring from time to time until the sausages are golden and cooked through. Sprinkle over the flour and stir and cook for 1 minute before adding the stock a little at a time, stirring well between each addition, until you have a smooth gravy
Trim and finely slice the spring onions. Turn the celeriac and potatoes into a bowl and mash thoroughly adding the milk and butter to make a smooth mash. Add the spring onions and mix well. Serve with the sausages and gravy
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