SERVES
4
Celeriac Mash, Pork Sausage and Creamy Leeks
INGREDIENTS
2 packets Mallon’s Low Fat Gluten Pork Sausages
For the mash
350g celeriac, peeled and diced
400g parsnips, peeled and diced
2 teaspoons low fat cream cheese
Freshly milled salt and pepper
For the leeks
Low cal spray oil
2 bacon medallions, cut into small pieces
1 leek, washed, trimmed and thinly sliced
350ml gluten free chicken stock
1 tablespoon low fat cream cheese
1/2 teaspoon English mustard
1 heaped teaspoon arrowroot, mixed to a paste in a little cold water
150g frozen peas, defrosted
Freshly milled salt and pepper
METHOD
Cooking time: 20 minutes. Preparation time: 10 minutes.
Preheat a grill to moderately high
Place the celeriac and parsnips into a large saucepan, cover with cold salted water and bring to a boil. Reduce the temperature and simmer for 15 minutes until tender.
Drain, mash, add cream cheese, season with salt and pepper and stir until smooth.
Meanwhile place the sausages onto a tray and grill for 8 – 10 minutes, turning occasionally until thoroughly cooked.
For the sauce
Spray a large non stick frying pan with oil. Fry the bacon for a few minutes then add sliced leeks to the pan and cook until soft.
Stir in chicken stock, mustard, cream cheese and bring to a boil. Stir in arrowroot paste and allow the sauce to thicken, stirring continuously for 2 – 3 minutes. Add peas, season well and cook for a few minutes to warm through.
To serve
Spoon mash onto warm plates, top with sausages and creamy leeks before serving.
