Celeriac Mash, Garlic Green Beans & Peppered Pork Chop
This celeriac mash is just delicious, I think celeriac is the unsung hero of the celery world. Don’t let the fact that it’s related to celery put you off though, this is a whole other thing entirely.
Here's how you do it
1. Boil or steam your celeriac until soft. Steam the beans too, for approximately 10 minutes, but remove them from the heat once they start to soften, you do not want them completely soft or they will wilt in the pan.
2. Chop your onions into half rounds and throw them into a bowl with the flour and smoked paprika mix, shaking off any excess flour. Leave to one side.
3. Once the celeriac is cooked, drain (if you boiled) and use a hand blender to whizz until a lovely smooth mash. Now, add in your cheese and butter and mix again. Pop the lid on and leave to one side to allow the cheese to melt, mixing again when ready to serve.
4. Next, put your pan of vegetable oil on to heat up, on a medium high heat.
5. Whilst you’re waiting, throw the green beans in a pan with a glug of extra virgin olive oil and the garlic. Stir over a medium heat for around 5 minutes and then cover and remove from the heat. Keep an eye on that vegetable oil!
6. Once the vegetable oil is ready (best way to check is to put the handle end of a wooden spoon into the oil - if it attracts bubbles, it’s ready), start adding handfuls of floured onion in and remove with a slotted spoon onto kitchen towel, when they become browned. Not dark brown though, then you’ve gone too far, it takes approximately 7-10 minutes per batch.
7. Whilst the onions are happily frying away, sprinkle a little smoked salt and black pepper onto each side of the steaks and work them in with your fingers if you can take it.
8. Put a shallow pan on and heat up a little olive oil on a high heat. When hot, lay the pork chops in and fry for around 2-3 minutes on each side to sear the surface, moving the meat around every now and then, ensuring it doesn’t stick and burn.
9. Now drop to a medium high heat and cook on each side again for another 4-6 minutes each side (depending on the size of the chop), until cooked through to the middle. You may need to add another glug of oil for the second round of cooking as the pan may have dried out. If you have a meat thermometer, they’re pretty quick at telling you the internal temperature. It needs to be 68 degrees centigrade before serving. Remove from the heat and leave your meat to settle for a few minutes.
10. Your onions should be done by now, so plate up your mash, topped with the fried onions, add your green beans, adding a quick grind of black pepper, and then your pork, sprinkle with finely chopped parsley for a finishing touch. Now you’re restaurant ready.
Celeriac mash need not just accompany meat, it also goes very well with vegetarian sausages (meaty ones too), or soy stir-fried broccoli on top, garlic mushrooms. It can be used as a pie top, to accompany a lentil stew, the list is endless.
You can of course add a gravy if you are old school, however these flavours are so lovely together, complimenting each other really well, they may become lost with a gravy. Don’t get me wrong. I love gravy, there’s definitely a place for gravy, but try this dish first without the glorious goop.
- One large celeriac
- 120g mature cheddar cheese - grated
- Knob of butter
- Green beans
- Two garlic cloves – each quartered
- Extra virgin olive oil
- One onion
- 30g plain flour
- Shake of smoked paprika
- Vegetable oil for deep frying
- Four pork chops
- Cracked black pepper
- Smoked salt