Caramelised Celeriac and Parmesan Puree with Pan-Fried Pork and Mustard Sage Dressing

Serves 1
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Directions

  1. 1Start by dicing all of your celeriac, leaving the skin on for good flavour.
  2. 2Add some butter to a large pan and get it foaming.
  3. 3Add all of your celeriac, skin and all, to the pan and cover with a cartouche.
  4. 4Cook on medium heat until completely soft and all moisture has evaporated.
  5. 5Now, infuse your milk and cream in a separate pan with thyme, black peppercorns, coriander seeds, and Parmesan rind for extra umami.
  6. 6Allow the milk mixture to infuse on medium-low heat for 1 hour, then strain through a fine sieve.
  7. 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.
  8. 8Add the thick celeriac mixture to your blender and add in any milk if it needs adjusting.
  9. 9Blend until silky smooth.
  10. 10Season a pork chop with salt and pepper.
  11. 11Add some neutral oil to a pan and caramelise the fat of the pork chop.
  12. 12Add a bit of butter to the pan, baste the pork chop, and then rest it.
  13. 13In the same pan you cooked your pork chop, add some sage leaves and make them nice and crispy.
  14. 14Now add some cider to the pan and reduce fully.
  15. 15Add some mustard, some lemon juice, chicken stock, and reduce further until a nice smooth consistency for the sauce.
  16. 16Carve your pork.
  17. 17Add your puree to a plate.
  18. 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.