Caramelized Celeriac with Parmesan Puree

Serves 1
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Directions

  1. 1Start by dicing all of the celeriac, leaving the skin on for good flavor.
  2. 2Start by dicing all of the celeriac, leaving the skin on for good flavor.
  3. 3Start by dicing all of the celeriac, leaving the skin on for good flavor.
  4. 4Add some butter to a pan and get it foaming.
  5. 5Add some butter to a pan and get it foaming.
  6. 6Add some butter to a pan and get it foaming.
  7. 7Add all of your celeriac, skin and all, to the foaming butter in the pan.
  8. 8Add all of your celeriac, skin and all, to the foaming butter in the pan.
  9. 9Add all of your celeriac, skin and all, to the foaming butter in the pan.
  10. 10Infuse milk and cream with thyme, black peppercorns, coriander seeds, and Parmesan rind for extra umami.
  11. 11Infuse milk and cream with thyme, black peppercorns, coriander seeds, and Parmesan rind for extra umami.
  12. 12Infuse milk and cream with thyme, black peppercorns, coriander seeds, and Parmesan rind for extra umami.
  13. 13Pass the infused milk and cream mixture into the celeriac mix once it's nice and soft.
  14. 14Pass the infused milk and cream mixture into the celeriac mix once it's nice and soft.
  15. 15Pass the infused milk and cream mixture into the celeriac mix once it's nice and soft.
  16. 16Continue to cook down the celeriac mixture until it's a really nice thick consistency.
  17. 17Continue to cook down the celeriac mixture until it's a really nice thick consistency.
  18. 18Continue to cook down the celeriac mixture until it's a really nice thick consistency.
  19. 19Add the celeriac mixture to your blender and add in any milk if it needs adjusting.
  20. 20Add the celeriac mixture to your blender and add in any milk if it needs adjusting.
  21. 21Add the celeriac mixture to your blender and add in any milk if it needs adjusting.
  22. 22Blend until the celeriac puree is silky smooth.
  23. 23Blend until the celeriac puree is silky smooth.
  24. 24Blend until the celeriac puree is silky smooth.
  25. 25Season up a pork chop (a middle white pork chop is used in the example).
  26. 26Season up a pork chop (a middle white pork chop is used in the example).
  27. 27Season up a pork chop (a middle white pork chop is used in the example).
  28. 28Caramelize the fat of the pork chop in the pan, add a bit of butter, baste, baste, and then let it rest.
  29. 29Caramelize the fat of the pork chop in the pan, add a bit of butter, baste, baste, and then let it rest.
  30. 30Caramelize the fat of the pork chop in the pan, add a bit of butter, baste, baste, and then let it rest.
  31. 31In the same pan you cooked your pork chop, get some sage and make it nice and crispy.
  32. 32In the same pan you cooked your pork chop, get some sage and make it nice and crispy.
  33. 33In the same pan you cooked your pork chop, get some sage and make it nice and crispy.
  34. 34Add some cider to a pan and reduce it.
  35. 35Add some cider to a pan and reduce it.
  36. 36Add some cider to a pan and reduce it.
  37. 37Add some mustard, some lemon juice, and chicken stock to the reduced cider and reduce further until a nice smooth consistency is achieved.
  38. 38Add some mustard, some lemon juice, and chicken stock to the reduced cider and reduce further until a nice smooth consistency is achieved.
  39. 39Add some mustard, some lemon juice, and chicken stock to the reduced cider and reduce further until a nice smooth consistency is achieved.
  40. 40Add your celeriac puree to the plate.
  41. 41Add your celeriac puree to the plate.
  42. 42Add your celeriac puree to the plate.
  43. 43Carve your pork.
  44. 44Carve your pork.
  45. 45Carve your pork.
  46. 46Finish the dish with the beautiful mustard sauce.
  47. 47Finish the dish with the beautiful mustard sauce.
  48. 48Finish the dish with the beautiful mustard sauce.

Ingredients

  • celeriac
  • celeriac
  • celeriac
  • butter
  • butter
  • butter
  • milk
  • milk
  • milk
  • cream
  • cream
  • cream
  • thyme
  • thyme
  • thyme
  • black peppercorns
  • black peppercorns
  • black peppercorns
  • coriander seeds
  • coriander seeds
  • coriander seeds
  • Parmesan rind
  • Parmesan rind
  • Parmesan rind
  • pork chop
  • pork chop
  • pork chop
  • sage
  • sage
  • sage
  • cider
  • cider
  • cider
  • mustard
  • mustard
  • mustard
  • lemon juice
  • lemon juice
  • lemon juice
  • chicken stock
  • chicken stock
  • 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.