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Sausage & hazelnut ragu with celeriac mash

Mash topped with hazelnuts and ragu on plate

Sausage & hazelnut ragu with celeriac mash

Name: Sausage & hazelnut ragu with celeriac mash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp olive oil plus extra to serve; 1 onion finely chopped; 6 herby sausages; 1 garlic clove crushed; 1 tsp smoked paprika; 100ml white wine; 400ml can chopped tomatoes; 30g toasted hazelnuts roughly chopped, plus extra to serve; parsley to serve (optional); 1 celeriac (around 500g), peeled and cut into rough chunks; 300g potatoes (Maris Pipers are best for mashing), peeled and quartered, or halved if small; 150ml milk

Elena Silcock

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Serves 3 - 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3.7 out of 5.7 ratingsRate

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Make the family this ragu with celeriac mash and it will soon become part of your repertoire. This easy, budget recipe also counts as three of your 5-a-day

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Ingredients

Nutrition

Units:

MetricUS

For the ragu

1 tbsp olive oil

plus extra to serve
1 onion

finely chopped
6 herby sausages
1 garlic clove

crushed
1 tsp smoked paprika
100ml white wine
400ml can chopped tomatoes
30g toasted hazelnuts

roughly chopped, plus extra to serve
parsley

to serve (optional)

For the mash

1 celeriac

(around 500g), peeled and cut into rough chunks
300g potatoes

(Maris Pipers are best for mashing), peeled and quartered, or halved if small
150ml milk

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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.

Recipe from Good Food magazine, March 2018

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A star rating of 3.7 out of 5.7 ratings

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