Serves 1
Directions
- 1Start by dicing all of the celeriac, leaving the skin on for good flavor.
- 2Add some butter to a pan and get it foaming.
- 3Add all of your celeriac, skin and all, to the foaming butter in the pan.
- 4Infuse milk and cream with thyme, black peppercorns, coriander seeds, and Parmesan rind for extra umami.
- 5Pass the infused milk and cream mixture into the celeriac mix once it's nice and soft.
- 6Continue to cook down the celeriac mixture until it's a really nice thick consistency.
- 7Add the celeriac mixture to your blender and add in any milk if it needs adjusting.
- 8Blend until the celeriac puree is silky smooth.
- 9Season up a pork chop (a middle white pork chop is used in the example).
- 10Caramelize the fat of the pork chop in the pan, add a bit of butter, baste, baste, and then let it rest.
- 11In the same pan you cooked your pork chop, get some sage and make it nice and crispy.
- 12Add some cider to a pan and reduce it.
- 13Add some mustard, some lemon juice, and chicken stock to the reduced cider and reduce further until a nice smooth consistency is achieved.
- 14Add your celeriac puree to the plate.
- 15Carve your pork.
- 16Finish the dish with the beautiful mustard sauce.
Ingredients
- celeriac
- butter
- milk
- cream
- thyme
- black peppercorns
- coriander seeds
- Parmesan rind
- pork chop
- sage
- cider
- mustard
- lemon juice
- chicken stock
Equipment
panblender
Tips
- Leave the skin on the celeriac for good flavor.
- Infuse milk and cream with thyme, black peppercorns, coriander seeds, and Parmesan rind for extra umami.
- Caramelize the fat on the pork chop and baste with butter.
- Make sage crispy in the same pan as the pork chop.
- Reduce cider with mustard, lemon juice, and chicken stock for the sauce.
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