CELERIAC & KALE "STAMPPOT" or "BANGERS & MASH"
Celeriac is such a yummy but underrated and underused vegetable, and while kale hit the trendy-radar in the UK and US over the last few years, it’s been a staple in the Netherlands (farmer’s food) for, well, ages!!
So, this recipe is a combination of 2 cultures and 1 nutrition-inspired thought:
English Culture: Bangers & Mash (sausages served over mashed potatoes).
Dutch Culture: Stamppot (potatoes mashed with a large amount of kale, served with a sausage).
Nutritional Inspiration: Because celeriac is so good for us, I wanted to draw on the above cultural favorites as a yummy way to get it in us!
This is seriously lekker!
PREP TIME: 15 min
COOK TIME: 20-40 min*
FOR THE MASH:
1 large celeriac, peeled and cubed
150 g kale, finely chopped
1 TBSP thyme
1 ½ tsp salt
½ tsp black pepper
6 cups (1500 ml) water – just enough to cover
1 yellow onion, finely chopped
2-3 TBSP olive oil
2 cloves garlic, minced (optional)
FOR THE SAUSAGES:
4 sausages (chicken, pork, veggie…your choice)
1 red onion, cut into medium-sized wedges
1 TBSP (15 ml) balsamic vinegar
Celeriac (also called celery root), kale, onions, garlic (optional) dried thyme, black pepper.
1 red onion sliced into medium-sized wedges.
PREPARE THE MASH
1) Preheat the oven to 180C/350F.
2) Add celeriac, kale, thyme, salt, pepper, and water to a medium-sized pot. Bring to a boil, cover with lid, reduce heat to low and simmer 20-25 minutes (until celeriac is soft enough to mash, but not too mushy)
3) While the celeriac and kale are simmering, sauté yellow onion in 2 TBSP olive oil over medium-high heat for 2-3 minutes, then reduce heat to medium-low, add minced garlic and cook for 15 minutes, stirring occasionally. Add remaining TBSP olive oil to onions and turn off heat.
- - - tip: get the sausages started while you wait for the mash & onions to finish cooking - - -
4) Strain celeriac and kale and reserve liquid. **
5) Add strained celeriac and kale back to the pot, add the sautéed onions and garlic and mash well.
6) Cover with lid and place in the oven to keep warm while you finish the sausages and red onions.
COOK THE SAUSAGES & RED ONIONS
7) Heat a pan over medium-high heat, add a drizzle of olive oil and brown sausages on all sides and make sure they are cooked through. Remove sausages and set aside.
8) Add red onion slices to the pan in which you cooked the sausages, and cook for about 5 minutes, stirring frequently.
9) Add balsamic vinegar, reduce heat to medium-low and cook for 1-2 minutes, stirring frequently to deglaze the pan and reduce the vinegar to a slightly thick, sticky goodness.
Remove celeriac & kale mash from the oven, add the sausages on top and pour over the glazed red onions.
Recipe & Photo Credit: Cathy Menees
EXTRA OIL ON THE ONOINS?
I add the remaining TBSP of olive oil to the yellow onions at the end of cooking as a way to get a creaminess without using butter or milk. If you add that last bit of olive oil at the start of the cooking, it will be too much oil for the onions, and they will ‘fry’ instead of caramelizing.
* 20-40 MIN COOK TIME?
Cooking the celeriac/kale mash in the oven for 20 min ensures any residual water from the boiling process is evaporated, and it gives it a nice ‘browning’ effect. You can skip this step when you’re in a hurry – just be sure to get your sausages browning while the celeriac & kale are cooking. And then your total cook time will be about 20 minutes.
You can also make this complete dish this well ahead of time and cover, then just pop it in the oven to reheat when ready to serve.
RERSERVE COOKING LIQUID
** Reserve the cooking liquid from the celeriac and kale, as it makes a delicious vegetable stock for a soup, or just to use in place of water when cooking rice or grains (talk about a flavor boost!)