Beef chipolata sausage with celeriac purée

Name: beef chipolata sausage with celeriac purée
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 celeriac; 2 toe garlic; 400 g cannellini canned beans look; 250 g vine tomato Scale; 1 green pepper; 4 baby cream lettuce; 120 ml honey mustard dressing; 450 g beef chipolata; 50 ml semi skimmed milk; 30 g unsalted butter

Celeriac-bean puree and beef chipolata sausage with a salad of tomatoes, peppers, baby currant lettuce and honey thyme dressing.

Ingredients

Kitchen Stuff

1 grill pan
1 blender

Directions

Peel the celeriac and cut into 2 x 2 cm pieces. Clean the garlic and cut finely.
Boil the celeriac and garlic, pepper and salt in plenty of water for 20 minutes.
Meanwhile, put the beans in a colander and rinse. Drain well and add the last 3 minutes to the celeriac.
Meanwhile, make the salad. Wash the tomatoes and cut into thin parts.
Halve the peppers and remove the stalk and seed lists. Cut the flesh lengthwise into strips.
Remove the leaves from the lettuce and cut lengthwise into strips. Mix with the dressing in a large bowl and season with salt and pepper.
Heat the grill pan without oil or butter and grill the sausages in 8 min. Until done. Times regularly.
Pour the celeriac and beans. Add the milk and butter and puree with the hand blender. Season with pepper and salt.
Divide the puree, salad and sausages over the plates.