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

This recipe features a rich caramelised celeriac and Parmesan puree, served with perfectly pan-fried pork and a flavourful mustard sage dressing.

- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- cutting board
- large pan
- parchment paper
- separate pan
- fine sieve
- blender
- pan

## 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.

## Source

- Original video: https://www.instagram.com/p/C9fJhhRIwri/
- Recipe page: https://www.cliprecipe.com/recipe/2329c113-646a-4e20-ac8d-ba3c56eb0ea7
- Extracted: 2025-10-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt