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CATEGORY CUISINE TAG YIELD
Dairy, Grains Big kevin l, New 4 Servings

INGREDIENTS

1 Celeriac, weighing about 1lb
1 1/2 lb Potatoes
1 oz Butter
3 Milk or cream
Salt and freshly ground
pepper
2 Black and 2 white puddings
weighing about 10oz
each
1 T Oil
1 oz Butter
2 T Lovage or parsley, chopped
2 oz Butter
2 oz Each of onion, carrot
celery
finely chopped
1 Bay leaf
1 Sprig thyme
1 T Tomato puree
3 1/2 Stout
2 T Red wine vinegar
1 t Wholegrain mustard
1/2 pt Brown stock
Black pepper, coarsely
ground

INSTRUCTIONS

For the Mash: Peel and cut the celeriac into chunks, cover and cook  in
lightly salted water until tender. At the same time in another  pan,
cook the potatoes. When cooked, drain well and dry out a little  by
placing the pan on a gentle heat.  2 Mash the celeriac and potatoes
together, add the butter and enough  milk to reach a consistency that
you like - adjust the seasoning with  salt and pepper.  3 For the
Devilled Sauce: Melt 1oz butter in a small pan, add the  onion, carrot,
celery, bay leaf and thyme, and stir with a wooden  spoon until
slightly brown. Add the tomato puree, cook for two  minutes and add the
stout.  4 Let the sauce bubble until reduced by a good half. Add the
vinegar  and pepper and reduce further. Add the brown stock and simmer
for  15-20 minutes.  5 Strain the sauce, return to the pan and correct
the seasoning with  the pepper and wholegrain mustard. Finish the sauce
with the knob of  butter.  6 For the Black and White Pudding: Slice the
black and white puddings  at an angle into 1" pieces. Heat the oil and
butter in a frying pan  or dry fry in a griddle pan. Fry the slices
until golden and  thoroughly heated through.  7 To serve: Make the mash
into a cake in the centre of each plate and  sit the slices of pudding
on top.  8 Garnish with a few sprigs of lovage or parsley leaves. Spoon
the  sauce around the outside of the plate and serve at once.
Converted by MC_Buster.  Recipe by: Big Kevin Little Kevin  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 658
Calories From Fat: 242
Total Fat: 27.5g
Cholesterol: 61mg
Sodium: 111.8mg
Potassium: 884.7mg
Carbohydrates: 91g
Fiber: 6.7g
Sugar: 2.1g
Protein: 12g


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