16 September 2014

In The Kitchen: Celeriac and Pork Chops

lifestyle blog, food blog, how to cook celeriac, celeriac recipe
lifestyle blog, food blog, how to cook celeriac, celeriac recipe
lifestyle blog, food blog, how to cook celeriac, celeriac recipe
lifestyle blog, food blog, how to cook celeriac, celeriac recipe

Celeriac is such a funny looking vegetable - those of you who follow me on Instagram will know that Liam got me one as a little 'present' on Sunday because it looked like something you'd see on Harry Potter! I've never cooked celeriac, and never really tasted it on it's own but rather in soups or casseroles, so I was very excited to try it out. I read quite a lot of cookbooks, so I just picked the flavours my favourite chefs said go well together and used a bit of imagination: et voila! Here is my recipe for pork chops with sautéed celeriac and a cream of mushroom sauce.

What you'll need (for 2):
2 pork chops
1 medium size celeriac
1 medium size seasonal squash
A bunch of fresh thyme
Half a lemon
Closed cup (or chestnut) mushrooms
Sprig of rosemary
Double cream
Fresh parsley
Olive oil
Salt and pepper

Cover the pork chops in a little olive oil and season to taste - leave to stand whilst you get on with the root vegetables. Peel the celeriac and squash (good luck, this process takes almost as much time as the cooking itself!) and cut into cubes. I found that cutting them was best with a cleaver, but please be careful and don't chop your fingers off. In a sautéing pan, heat up a splash of olive oil and throw in finely chopped fresh thyme, followed by the juice of one lemon. Immediately drop in the celeriac and squash cubes - be careful not to splash hot oil on yourself. Reduce the heat to medium and cover with a lid, cook for  approximately 20 minutes but keep moving the veg around to ensure it doesn't burn. The celeriac and squash is ready once it's soft.

As soon as you start the veg, heat up the grill and place the pork chops underneath. These will cook for about 20 minutes also, just make sure to turn them around half way through! Now we can get on with the final part: the mushroom sauce. This will take abut 10 minutes, so you can squeeze in a cup of tea before starting!

In a pan, heat up some olive oil and drop in the mushrooms. Cook for a couple of minutes, then add in some of the drippings from the pork chops, and cook for another two minutes. Add in the cream, just enough to cover the mushrooms, then follow up with a sprig of fresh thyme and rosemary, chopped parsley and salt and pepper to taste. Cook this on a low heat, stirring continuously until the sauce thickens.

In about 20-25 minutes, the whole meal will start to come together. The veg will be soft and delicious, the pork chops golden and tasty and the tantalising sauce to tie the meal together. I serve this with a little side salad and it makes for a delicious meal, and celeriac and squash are currently in season so you know you're getting quality food filled with vitamins and nutrients in you!

Are you going to try this recipe? If so, let me know how it goes!



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