Pork with celery root and leeks
Pork with celery root and leeks

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pork with celery root and leeks. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pork with celery root and leeks is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Pork with celery root and leeks is something which I’ve loved my whole life. They are nice and they look wonderful.

Today, I show you how to clean celery root, how to prepare celery root and how to use celery root. Celery root is one of these old vegetables that are. If you haven't cooked with celery root, you might be in for a nice surprise.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pork with celery root and leeks using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pork with celery root and leeks:
  1. Prepare 1/2 kg pork belly slices
  2. Prepare 2 kg celery root (roots and leaf celery together)
  3. Get 4 large leeks
  4. Get 1 onion
  5. Get 1 bunch fennel or dill (depending on what you prefer)
  6. Make ready 1/2 cup and slightly more white dry wine
  7. Get a few grains of allspice
  8. Prepare salt
  9. Get 2 lemons + 1 lemon for the roots
  10. Prepare 1 full tbsp corn starch

How to cook with celery root: Because celery root is surrounded by a thick, gnarled peel, it needs to scrubbed and peeled using a sharp knife. Shred celery root and apples with a box grater or food processor with shredding disk. Pork with leeks, celery and a classic greek sauce called avgolemono (egg and lemon sauce) makes for an excellent combination! Adapted from Yotam Ottolenghi and Ramael Scully's NOPI.

Instructions to make Pork with celery root and leeks:
  1. Clean the leeks and cut them into round slices (the white part and a little of the tender green part), finely chop the onion and coarsely chop the fennel or dill.
  2. Clean the leaf celery and the roots which you place into a bowl of water with the lemon juice and cut them into thick slices.
  3. Wash the pork belly slices.
  4. Boil the roots and the leaf celery for about 10 minutes then strain.
  5. Place the wine, the leeks and the onion in a large pot until they absorb all the wine and then add the fennel with the allspice and mix.
  6. Push the leeks to the middle of the pot and add the pork belly slices so that they cover the bottom of the pot and they are covered with the leeks, let them sauté well so that they let out their fat (the recipe doesn't have any oil).
  7. Add the celery plus boiled water until the food is covered, then season with salt.
  8. When it starts to boil turn down the heat to half and let the food simmer.
  9. When it is ready and the stock fills a little more than a cup, mix that stock with the lemon juice and the corn starch in a bowl, pour it over the food and let it boil vigorously for a couple of minutes to thicken.

Celery root, also called celeriac, is an edible root vegetable in the celery family. The stalks and leaves strongly resemble celery, although they are not very good to eat. The root itself is a lumpy tuber of unprepossessing appearance, although it packs an excellent taste and is used throughout European. celery root, we were inspired to try a few different techniques. Knobby and often hairy, celery root (also known as celeriac) may seem daunting to You may now rinse the celery root and chop it into cubes, matchsticks, or whatever your recipe calls for. The exposed flesh will turn brown quickly, so if.

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