Keto Bangers and Mash with Creamy Celeriac Mash

Ingredients

• 8 Gluten-Free Sausages
• 1 large Celeriac
• 4 tbsp Butter
• 1/4 cup Heavy Cream
• 1 tsp Dijon Mustard
• 1 medium Onion
• 1/2 cup Beef Broth
• 1/4 tsp Xanthan Gum
• 1 tbsp Olive Oil
• to taste Salt
• to taste Pepper

Instructions

1. 1Peel the 1 large celeriac and cut it into 1-inch (2.5 cm) pieces. Place the celeriac pieces into a large heavy-bottomed pot (e.g., 6-quart / 5.7-liter). Cover the celeriac completely with cold water, adding 1 teaspoon of salt to the water.
2. 2Bring the water to a rolling boil over high heat (212°F / 100°C). Reduce the heat to medium (350°F / 175°C) and simmer for 20-25 minutes, or until the celeriac pieces are easily pierced with a fork and feel tender. Carefully drain the cooked celeriac very well using a colander.
3. 3While the celeriac simmers, heat the 1 tablespoon of olive oil in a large skillet (e.g., 12-inch / 30 cm) over medium-high heat (375°F / 190°C). Add the 8 Gluten-Free Sausages to the hot skillet and cook for 12-15 minutes, turning them every 3-4 minutes, until they are golden-brown on all sides and cooked through (internal temperature of 160°F / 71°C). Remove the sausages from the skillet and set aside.
4. 4Using the same skillet, reduce the heat to medium (350°F / 175°C). Add the 1 medium onion, finely chopped into 1/4-inch (0.6 cm) pieces, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent.
5. 5Transfer the drained, cooked celeriac pieces to a food processor. Add the 4 tablespoons of butter, 1/4 cup of heavy cream, and 1 teaspoon of Dijon mustard to the food processor. Process until the mixture is completely smooth and creamy. Taste the mash and add 1/4 teaspoon of salt and 1/8 teaspoon of pepper, or more to your preference, processing briefly to combine.
6. 6Pour the 1/2 cup of beef broth into the skillet used for the onions. Bring the broth to a simmer over medium heat (350°F / 175°C). Whisk in the 1/4 teaspoon of xanthan gum constantly. Continue to simmer for 2-3 minutes, whisking constantly, until the gravy has visibly thickened to a pourable consistency.
7. 7Divide the creamy celeriac mash among four plates. Place two of the cooked 8 Gluten-Free Sausages on top of the mash on each plate. Drizzle the thickened gravy over the sausages and mash, if desired.

Substitutions

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