Pot-roast Pork with Apple and Celeriac Mash
3
A classic blend of two flavours, with celeriac.
Low in sugar
Recipe Key Facts
- Prep time: 8mins
- Cooking time: 2hrs and 15mins
Egg free | Gluten free | Shellfish free | Nut free*
Serves: 8
Calories: 461 Kcal per serving
Ingredients
Shopping List
- About 1kg (2¼lb) rolled boneless shoulder of British pork
- 1 tbsp olive oil
- 2 firm dessert apples, peeled, cored and quartered
- 1 celeriac, peeled and cut into large chunks
- 750g (1lb 10oz) potatoes, peeled and cut into large chunks
- 6 cloves garlic
- 2 tbsp fresh sage
- 150ml (5fl oz) cider
- 500ml (18fl oz) hot chicken stock
- 50g (1¾oz) butter
Method
- Preheat the oven to 150ºC300ºFgas mark 2.
- Dry the meat with kitchen paper. Heat the oil in a 4-litre casserole or flameproof dish and sear the pork until golden all over.
- Add all remaining ingredients except for the butter. Cover and place in the oven for 2 hours, or until the pork is thoroughly cooked, there is no pink meat and the juices run clear. Remove the pork and set aside to rest.
- Using a slotted spoon, remove the vegetables and apples, place in a bowl and keep warm. Remove and discard the sage.
- Bring the liquid in the casserole to the boil over a high heat for 10-15 minutes, or until reduced by two-thirds.
- Mash the vegetables and apple together until smooth. Add half the butter and season to taste. Keep warm. Whisk the remaining butter into the reduced sauce. Season to taste.
- Serve the pork cut into thick slices with the sauce and mash, and steamed green beans.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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