Monday, 9 January 2017

Celeriac Mash with Red Deer Ossobuco

Creamy mash is a favourite of many people, it is comfort food for me. Mostly the mash made with potatoes but there are some other veggies out there that are great tasting as a mash.
Today we made it with a huge head of celeriac.

But the star of the dish was the Red Deer Ossobuco, long and slow braised on super low heat. It took over 3,5 hours. Best to make it the day before your guests arrive. You just have to reheat it and add the final touches.
One of these touches was a Gremolata, 3 different grated zests from citrus fruits, roasted nuts and fresh winter chives, some smoked salt and a bit of pepper.

A pan full of sauteed mushrooms gave the final touch.

recipe for the mash:
1,2 kg celeriac
1 large onion
1 tbsp oil
1 large potato
1/2 lemon
2 tbsp milk
120 ml chicken stock
120 ml double cream
chili salt
Peel the celeriac and the potatoes and cut them into bite size chunks. Cook them in a huge pot with salted water, add lemon juice and milk to keep the celeriac beautifully white. It takes about 20 minutes, then drain it and set aside.
Chop the onion and in oil saute it until soft, add the chicken stock and cook for 5 minutes and keep warm until you make the mash.
Get in some of the cream to warm up and get the celeriac and potatoes in, use a stick blender and add seasoning and more cream until you have a smooth mash.

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