Pork chop "gypsy style" with parsley root puree

Ingredients

Directions

1. 1

   For the puree, clean, peel and chop the parsley roots. Peel and finely dice the shallots. Heat 1 tbsp. butter in a pot. Sauté shallots in it. Steam the parsley roots briefly. Add lemon juice and cream. Cover and cook for 15-20 minutes until the roots are soft

2. 2

   In the meantime, preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Clean and wash the peppers and grill them in the oven for 5-10 minutes until the skin blisters. Remove the bell peppers, place damp kitchen paper on top and allow to cool. Peel the skin with a sharp knife. Cut the bell peppers into strips

3. 3

   Clean, wash and cover the beans in little water

4. 4

   Cook for 3-4 minutes. Drain. Clean the chanterelles. Peel and finely dice the shallots

5. 5

   Wash the meat, dab dry. Heat oil in a pan. Fry the chops for 2-3 minutes on each side. Season with salt and pepper. Take out. Sauté shallots in the frying fat. Fry the mushrooms briefly. Stir in beans and paprika. Add curry sauce, bring to the boil and let the meat simmer for 5-8 minutes

6. 6

   In the meantime, blend the parsley roots in the cream with a hand blender to a creamy puree. Season to taste with salt and pepper

7. 7

   Wash parsley, shake dry and chop finely. Arrange the chops with the sauce, vegetables and puree. Sprinkle with parsley