Spinach with pine nuts & garlic
A stylish side dish that's ready in a flash
Sausage & hazelnut ragu with celeriac mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Skip to ingredients
For the ragu
- 1 tbsp olive oilplus extra to serve
- 1 onionfinely chopped
- 6 herby sausages
- 1 garlic clovecrushed
- 1 tsp smoked paprika
- 100ml white wine
- 400ml can chopped tomatoes
- 30g toasted hazelnutsroughly chopped, plus extra to serve
- parsleyto serve (optional)
For the mash
Nutrition: per serving (4)
- kcal505
- fat30g
- saturates9g
- carbs32g
- sugars13g
- fibre11g
- protein16g
- salt1.3g
Method
step 1
In a large saucepan, heat the olive oil over a medium heat and fry the onion with a pinch of salt until soft, so around 8 mins. Squeeze the sausagemeat out of their skins and mix with the garlic and paprika. Turn the heat up and add the sausage mix to the pan, using the end of your spoon to break it up. Fry until browning, then tip in the wine. Allow to sizzle for a minute, then add the chopped tomatoes. Bring to the boil, then turn the heat down and leave to gently simmer for 25 mins until the sauce is thickened. Season.
step 2
Meanwhile, boil the celeriac and potatoes in salted water for 15-20 mins until completely softened and falling apart. Drain, then tip back into the pan and allow to steam dry, then blitz or mash, adding the milk a little at a time until it’s at the desired consistency.
step 3
To serve, stir the hazelnuts through the ragu. Spoon a pile of mash onto each plate and top with ragu. Top with parsley and more hazelnuts, plus a drizzle of olive oil, to serve.
