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Easy pork & leek casserole with mash
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1 tbsp olive oil
300g pack 20 pork meatballs
250g frozen soffritto
300g leeks, trimmed and thickly sliced
300ml Cooks’ Ingredients Chicken Stock
2 tsp Dijon mustard
1 tbsp cider vinegar
500g pack frozen Cooks’ Ingredients Diced Celeriac
2 tsp cornflour
1. Heat the oil in a deep sauté pan, add the pork meatballs and cook for about 5 minutes over a medium heat, turning often until lightly browned. Lift out with a slotted spoon onto a plate.
2. Add the soffritto and leeks to the pan, and cook for 4-5 minutes until the leeks soften. Pour in the stock, mustard and vinegar, and bring to a simmer before adding the meatballs. Cover and simmer for 15 minutes. Meanwhile, cook the celeriac according to the pack instructions, then mash with the butter and keep hot.
3. Blend the cornflour with a little water, stir into the casserole pan and simmer gently until thickened. Season. Serve with the celeriac mash.
Typical values per serving:
Source of fibre; 2 of your 5 day.
This recipe was first published in February 2019.