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SERVES

4

Celeriac Mash, Pork Sausage and Creamy Leeks

INGREDIENTS

2 packets Mallon’s Low Fat Gluten Free Leek and Pepper 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.