Ingredients

The following ingredients have 4 Servings
  • 6 gluten-free pork sausages
  • 385 g celeriac ((trimmed weight, see below))
  • 4 TB unsalted butter
  • 80 g smoked streaky bacon (chopped small)
  • 2 cloves garlic (finely chopped)
  • 150 g Savoy cabbage (thinly sliced or shredded)
  • 1 TB white wine vinegar
  • 80 g double cream
  • 60 g full-fat cream cheese (soft cheese)
  • salt and ground white pepper
  • small handful chopped curly parsley (to garnish)

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Place the porkies onto a baking tray and roast in the oven for 28-30 minutes until cooked through. Set aside for now. (And, you can turn the oven off.)
  • In the meantime, peel and chop the celeriac into very small pieces (approx. 1cm dice). The trimmed weight is indicated above and this was how the macros are calculated.
  • Bring a large non-stick saucepan of salted water to the boil and add the celeriac. Cook until the pieces are tender (this takes longer than you think). Once done, drain the pieces in a colander and allow the pieces to steam off completely.
  • Return the same saucepan to the heat and add three-quarters of butter. Once melted and foaming, tip in the cooked, drained celeriac and cook over moderate heat until the pieces start to caramelise. Stir every now and then to ensure cooking.
  • At the same time, in a second, large non-stick pan or wok, melt the remaining butter and add the chopped bacon and garlic. Cook over moderate heat until the bacon safely cooks through and the garlic softens.
  • Add the Savoy cabbage to the pan of bacon and cook until the shredded cabbage softens and wilts completely. Right now, you have two pans on the go, so keep an eye on both!
  • Once the cabbage has wilted, add the white wine vinegar and cook until it competely evaporates (this takes no time at all). Stir the mixture well.
  • I haven't forgotten about the porkies! Slice them into smaller rounds and add to the pan of cabbage and bacon. Tip in all the buttered, caramelised celeriac - along with the cream and cream cheese.
  • Season the mixture with salt and ground white pepper and stir well to combine and warm all the elements through for about 2-3 minutes.
  • Serve immediately garnished with freshly chopped curly parsley! Yum!