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MMMMM----------------------FOR THE PUDDINGS--------------------------- 2 Black and 2 white puddings; -weighing about 10oz ; each 1 tb Oil 1 oz Butter 2 tb Lovage or parsley; choppedMMMMM-------------------FOR THE DEVILLED SAUCE------------------------ 2 oz Butter 2 oz Each of onion; carrot, -celery, ; finely chopped 1 Bay leaf 1 Sprig thyme 1 tb Tomato puree 3 1/2 fl Stout 2 tb Red wine vinegar 1 ts Wholegrain mustard 1/2 pt Brown stock Black pepper; coarsely -ground 1 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. Recipe by: Big Kevin Little Kevin
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