1 medium celeriac, peeled and diced

3 tbsp (45 ml) olive oil

1 onion, chopped

1 lb (450 g) lean ground pork

1 cup (250 ml) chicken broth

3 tbsp breadcrumbs

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 cup (45 g) pitted dates, diced

With the rack in the middle position, preheat the oven to 400°F (200°C).

On a non-stick or parchment-lined baking sheet, toss the celeriac with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Roast for 25 minutes or until tender. Set aside.

Meanwhile, in a skillet over high heat, soften the onion in the remaining oil. Add the pork and cook, breaking the meat up with a wooden spoon, until it starts to brown. Add the broth, bread crumbs and spices. Continue cooking over high heat for 10 minutes or until the liquid has completely evaporated, stirring occasionally. Season with salt and pepper. Let cool.

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