Franck’s Celeriac and Chorizo Fricassee

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 500g celeriac bulb, leaves cut off, and generously peeled, then cut into cubes
  • 1 onion, finely chopped
  • 6 garlic cloves, chopped
  • 200g good quality Spanish chorizo sausage, cut into slices
  • 1 sprig thyme
  • 1 tsp smoked paprika
  • 2 small ripe tomatoes, cubed
  • 3 T olive oil
  • Salt and pepper

METHOD

Place a large stainless steel (with lid) sauté pan on medium heat. Add olive oil. Add the sliced chorizo and let sweat a little. Add the onions and garlic, sweat for 2 minutes. Add the celeriac and thyme and toss about and reduce the heat. Cover with the lid and cook gently for 15 min, stirring from time to time. Add the tomatoes and smoked paprika. Gently cook, covered, for a further 15 min, ensuring it does not stick to the bottom of the pot. Season with salt and pepper if needed. Serve.

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