You need: (serves at least 3)
bag of Brussels sprouts (I used 750 grams)
1 celeriac (medium sized)
125 grams of lardons
ghee (2 tbsp)
salt & pepper
Peel and cube the celeriac and cut the bottoms off the sprouts. In a steamer, bring a bit of water to a boil, put the celeriac in the bottom part and the sprouts in the basket part and cook for about 20 mins until tender.
Pour out the remaining water, and with a masher, mash it all together with a little bit of ghee. To make it more smooth, you can add a bit of milk or heavy cream.
In a separate pan, fry up the lardons and onion until brown with ghee. Heat up the rookworst (or any sausage) and serve the mash with a piece of sausage and some lardons sprinkled on top. Use a bit of ghee as a gravy if you like.