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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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 when made using specific products in recipe
Energy | 1,366kJ/ 328kcals |
---|---|
Fat | 18g |
Saturated Fat | 5.6g |
Carbohydrates | 14g |
Sugars | 6.1g |
Fibre | 7.5g |
Protein | 23g |
Salt | 1.4g |
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