Caramelised Celeriac and Parmesan Puree with Pan-Fried Pork and Mustard Sage Dressing
Serves 1
Caramelised Celeriac and Parmesan Puree with Pan-Fried Pork and Mustard Sage Dressing
Serves 1
Directions
- 1Start by dicing all of your celeriac, leaving the skin on for good flavour.
- 2Add some butter to a large pan and get it foaming.
- 3Add all of your celeriac, skin and all, to the pan and cover with a cartouche.
- 4Cook on medium heat until completely soft and all moisture has evaporated.
- 5Now, infuse your milk and cream in a separate pan with thyme, black peppercorns, coriander seeds, and Parmesan rind for extra umami.
- 6Allow the milk mixture to infuse on medium-low heat for 1 hour, then strain through a fine sieve.
- 7Pour the infused milk mixture into the celeriac once it's nice and soft, and continue to cook down until it's a really nice thick consistency.
- 8Add the thick celeriac mixture to your blender and add in any milk if it needs adjusting.
- 9Blend until silky smooth.
- 10Season a pork chop with salt and pepper.
- 11Add some neutral oil to a pan and caramelise the fat of the pork chop.
- 12Add a bit of butter to the pan, baste the pork chop, and then rest it.
- 13In the same pan you cooked your pork chop, add some sage leaves and make them nice and crispy.
- 14Now add some cider to the pan and reduce fully.
- 15Add some mustard, some lemon juice, chicken stock, and reduce further until a nice smooth consistency for the sauce.
- 16Carve your pork.
- 17Add your puree to a plate.
- 18Add your carved pork and finish with that beautiful mustard sauce and crispy sage.
Ingredients
- 600 g celeriac
- 525 g milk
- 130 g butter
- 130 ml double cream
- 60 g Parmesan rind
- 20 g thyme
- 10 g toasted coriander
- 2.5 g black peppercorns
- salt
- 1 pork chop
- pepper
- 2 tbsp neutral oil
- 2 tbsp butter
- 1 tbsp whole grain mustard
- 100 ml cider
- 200 ml chicken stock
- 4 fresh sage leaves
Equipment
knifecutting boardlarge panparchment paperseparate panfine sieveblenderpan
Tips
- Leave the skin on the celeriac for extra flavour.
- Brown the butter to a noisette (hazelnut) level, ensuring it doesn’t burn.
- Add milk as needed to the puree to reach the desired silky consistency.
Related recipes
Pâtes de courgette au pesto de courgette
Italian · Sauce & Condiment
Spinach Pesto
Italian · Sauce & Condiment
Nonna's Italian Lemon Dressing
Italian · Sauce & Condiment
Salsa Borracha Pasta
Italian · Sauce & Condiment
Tikvice na mlijeku
Italian · Sauce & Condiment
Malloreddus alla campidanese
Italian · Sauce & Condiment
Crispy Zucchini Rings With Creamy Zucchini Dip
Italian · Sauce & Condiment
Homemade Alfredo Sauce Mix
Italian · Sauce & Condiment
Nidos de patata
Italian · Sauce & Condiment
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h