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Recipe : * Celery Root Mashed With Sage Ground Beef

Celery Root Mashed With Sage Ground Beef
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Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    1 h
  • Ready in
    1 h 35
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
Beef, celery, celery, ground beef, Sage

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 yellow onion
  • 2 garlic cloves
  • 5 fresh sage leaves
  • 1 tablespoon chopped parsley
  • a dash of dry white wine (i added perhaps 1 tablespoon)
  • 1 julienned carrot
  • 1 celery branch
  • 4 -5 potatoes
  • half medium-sized celeriac
  • ½ tablespoons lemon juice (more or less, it depends on your preference)
  • salt and pepper
  • 250 g ground beef
  • 130 ml milk, adjust according to consistency

  • Recipe preparation steps

  • 1
    Start with the mashed potato-celeriac.Peel the potatoes and celeriac. Cook in water with salt for about 20 mns. Drain and mix (with a ricer!) Add the heated milk and lemon. Season with pepper.
  • 2
    The meat: Chop the onion and garlic thinly. Julienne your carrot and chop the celery branch in small pieces.
  • 3
    Heat the olive oil in a saute pan and add the onion and garlic. Cool for a few mns before adding the julienned carrot and the celery. Cook for 4 mns and add the ground meat. Continue cooking on medium heat for a few mns and then add a dash of white wine. Add the sage, parsley, and season with salt and pepper. Simmer covered for about 20 mns.
  • 4
    To make your layered cakes: Take a round mold and place a layer of mashed potato-celeriac. (note: you can decide to make a large dish, in which case take an greased oven dish and place the layers in the same way ; it is also easier) On top, place a layer of cooked meat and finish with a layer of mashed celeriac-potato.
  • 5
    You can add some grated cheese (gruyère or any flavored cheese) on top before placing in the preheated oven 220°C for about 20 mns, until the top is golden (I had not added cheese). Decorate with a piece of carrot peel and fresh sage. Serve with a fresh green salad.
  • Ready !