Pork neck steak with celery-potato mashed

Name: Pork neck steak with celery-potato mashed
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Celeriac; 800 g Potatoes; 7-10 Tbsp Salt; 8 small pork neck steaks (about 120 g each); 7-10 Tbsp Pepper; 1 TABLESPOON clarified butter; 150 ml Milk; 50 g Butter; 7-10 Tbsp Cress

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Celeriac
800 g Potatoes
7-10 Tbsp Salt
8 small pork neck steaks (about 120 g each)
7-10 Tbsp Pepper
1 TABLESPOON clarified butter
150 ml Milk
50 g Butter
7-10 Tbsp Cress

Directions

1
Celery peel, wash and roughly dice. Peel, wash and halve potatoes. Cook potatoes and celery in boiling salted water for about 25 minutes. Dab meat dry, season with salt and pepper.
2
Heat clarified butter in a large pan. Fry 4 steaks for about 6 minutes while turning. Remove and keep warm. Fry the rest of the meat in the same way.
3
Heat milk and butter. Drain potatoes and celery, add milk and butter mixture and mash everything with a potato masher, season with salt and pepper. Arrange steaks and mashed potatoes on plates, sprinkle with cress. Herb butter tastes good with it.