Ingredients
Directions
- 1
Trim off any really rough outer skin from the celeriac. Thinly but roughly slice the celeriac with a sharp knife.
- 2
Place the butter in a large pan over high heat. Brown the butter to a noisette (hazelnut) level, ensuring it doesn’t burn.
- 3
Add the sliced celeriac to the pan with the browned butter.
- 4
Cover with a cartouche (a parchment paper lid) and cook on medium heat until completely soft and all moisture has evaporated.
- 5
Heat the milk and cream in a separate pan to about 80°C. Add the thyme, Parmesan rind and toasted spices.
- 6
Allow the mixture to infuse on medium-low heat for 1 hour. Strain through a fine sieve and set aside.
- 7
Add half of the infused milk to the cooked celeriac and let it absorb. Once all the liquid is absorbed, blend the mixture in a blender until smooth (3-5 minutes).
- 8
Add the remaining infused milk as needed to reach the desired silky purée consistency. Season with salt and pepper to taste.
- 9
Season the pork with salt and pepper. Heat the oil in a pan over medium-high heat. Pan-fry the pork with the butter until cooked through and golden brown on both sides. Remove from the pan and set aside to rest.
- 10
In the same pan, add the picked sage leaves and fry until fragrant.
- 11
Take out sage leaves from the pan, pour in the cider and reduce fully.
- 12
Once the cider is reduced add the stock and bring to a simmer to reduce by 1/2.
- 13
Stir in the mustard and let the mixture reduce to a slightly thickened consistency.
- 14
Serve the caramelised celeriac and Parmesan purée alongside the pan-fried pork. Drizzle with the mustard sage dressing/gravy.
