SAUSAGE & HAZELNUT RAGU WITH CELERIAC MASH

Sausage & hazelnut ragu with celeriac mash image

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

Provided by Elena Silcock

Time 50m

Number Of Ingredients 12

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 505 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium