Celeriac champ
Celeriac gives a nutty edge to the classic champ made just with potato - ideal for St Patrick's Day
Slow-braised pork shoulder with cider & parsnips
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 5
Skip to ingredients
- 2 tbsp olive oil
- 1kg/2lb 4oz pork shoulderdiced
- 2 onionssliced
- 2 celerysticks, roughly chopped
- 3 parsnipscut into chunks
- 2 bay leaves
- 1 tbsp plain flour
- 330ml bottle cider
- 850ml chicken stock
- handful parsleychopped
- mashed potato and greensto serve (optional)
Nutrition: per serving
- kcal534
- fat29g
- saturates9g
- carbs19g
- sugars10g
- fibre8g
- protein46g
- salt0.8glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
step 2
Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.
