Celeriac hash with ham hock duck eggs
Ingredients
- small knob of butter
- 2 tsp rapeseed oil
- 1 small onion, halved and sliced
- 1 garlic clove, crushed
- 2 thyme sprigs, leaves picked
- ½ celeriac (about 350g), halved, thinly sliced, then roughly chopped
- 2-3 large leaves cavolo nero or spring greens, stalks removed, shredded
- 90g cooked ham hock, shredded
- 1 tbsp wholegrain mustard
- 2 duck eggs
- 25g gruyère, cut into small chunks (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments