Celeriac Three Ways: Pork & Apple Burger
with Celeriac Chips and Celeriac Remoulade
- Celery
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Barley
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Egg
- Oats
- Rye
Add fresh flavour to your plates with celeriac. The root of the celery plant, celeriac has a nutty but celery-like flavour which becomes sweeter when cooked. Make it a mash, roast it or serve as a classic remoulade to enjoy this veg at its best.
Ingredients
¾ unit(s)
Celeriac
(Contains: Celery)
3 unit(s)
Garlic Clove
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May be present: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Apple
240 grams
British Pork Mince
64 grams
Mayonnaise
(Contains: Egg, Mustard)
30 grams
Green Chilli Paste
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel the celeriac, then chop into quarters. Reserve one of the quarters - we'll use that for the remoulade.
Chop the remaining celeriac into 1cm slices, then chop into 1cm wide chips.
Pop each garlic clove (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper and sprinkle over a quarter of the savoury seasoning. Toss to coat. Pop the garlic on one side of the baking tray.
Spread the celeriac out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Halfway through, turn the chips and carefully transfer the garlic cloves to a board to cool.
Meanwhile, coarsely grate the remaining celeriac. Quarter, core and grate the apple (no need to peel).
In a large bowl, combine the pork mince, remaining savoury seasoning and half the grated apple.
Season with salt and pepper and mix with your hands. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking.
Pop the burgers onto a baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The burgers are cooked when no longer pink in the middle.
Once cooked, drizzle over the honey (see pantry for amount).
Meanwhile, combine the mayo and green chilli paste in a medium bowl.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to the bowl with the green chilli mayo.
Season with salt and pepper, mix together, then add the grated celeriac and the remaining apple. Mix and set aside.
Halve the burger buns. Once the burgers and chips are nearly finished, put your buns into the oven to warm through, 2-3 mins.
When everything's ready, top the bun bases with the burgers and a spoonful of your remoulade, then sandwich shut with the bun lids.
Add the leaves to your remaining remoulade along with a drizzle of olive oil and gently mix.
Serve the burger with the remoulade salad and celeriac chips alongside.
