Caramelized Celeriac with Parmesan Puree

Name: Caramelized Celeriac with Parmesan Puree
Cuisine: Italian
Ingredients: celeriac; butter; milk; cream; thyme; black peppercorns; coriander seeds; Parmesan rind; pork chop; sage; cider; mustard; lemon juice; chicken stock

Serves 1

youtube.com

Caramelized Celeriac with Parmesan Puree

youtube.com

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.

Caramelized Celeriac with Parmesan Puree

Serves 1

youtube.com

Caramelized Celeriac with Parmesan Puree

youtube.com

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.