Celeriac and veal pelmeni in chicken broth recipe
Hearty celeriac and veal pelmeni in rich chicken broth, perfect for a special dinner or starter. Serves 8.
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Ingredients
- 320g plain flour
- 1 tsp salt
- 2 medium free-range eggs, lightly beaten
- 250g celeriac
- 1 lemon
- Vegetable oil for frying
- 1 onion, finely chopped
- 150g British rose veal mince or free-range pork mince
- 120ml soured cream
- ½ bunch fresh chives
- 100g smoked pancetta
- 1 1/2 litres fresh chicken stock
- 2 fresh bay leaves
- Grated zest and juice 1 lemon
- 1 tsp sea salt
- Bunch each fresh dill and chives, coarsely chopped
- 150g spinach
- Soured cream or greek yogurt to serve
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