Best Gammon Steaks With Leek Celeriac Mash And Apple Sauce Recipes

GAMMON STEAKS WITH LEEK & CELERIAC MASH AND APPLE SAUCE

Gammon steaks with leek & celeriac mash and apple sauce image

Homemade pub grub always tastes so much better! Salty gammon is perfectly complemented by sweet apple and punchy celeriac mash - 3 of your 5-a-day!

Provided by Katy Greenwood

Time 50m

Number Of Ingredients 9

Ingredients

50g butter
4 leeks , thinly sliced
1 large celeriac , peeled and cut into chunks
4 small Bramley apples
150ml medium cider or apple juice
1 tbsp wholegrain mustard
pinch of golden caster sugar
1 tbsp oil
4 gammon steaks

Steps:

Melt half the butter in a large lidded frying pan. Cook the leeks over a medium heat, covered, for about 10 mins until soft, stirring occasionally so they don't catch.
Meanwhile, put the celeriac in a pan, cover with salted water, bring to the boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm.
Put the apples and cider in a pan. Heat for 10 mins on a medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar.
Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on a medium-high heat for 3-4 mins each side. Serve with the mash and apple sauce on the side.

Nutrition Facts : Calories 597 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 52 grams protein, Sodium 6.6 milligram of sodium

CELERIAC AND APPLE MASH

Celeriac and Apple Mash image

Celeriac, an ugly duckling, makes a beautiful mash, right, with blue cheese and apple.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 10

Ingredients

1 3/4 cups homemade or low-sodium store-bought chicken stock
1 cup water
1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
1 medium Granny Smith apple, peeled, cored, and cut into 1-inch pieces
1 medium shallot, coarsely chopped
1 dried bay leaf
Coarse salt
2 tablespoons unsalted butter, room temperature
3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort, plus more for crumbling

Steps:

Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher.
Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt.
Spoon into a warm serving bowl, and crumble blue cheese over top.