Pork shredded under celery hood

Name: Pork shredded under celery hood
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Pork escalope; 2 Onions (about 80 g each); 150 g small white mushrooms; 50 g streaky smoked bacon; 100 g Gherkins; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 125 g Whipped cream; 400 ml Meat broth; 2 TEASPOONS medium hot mustard; 800 g Celeriac; 1 egg (size M); 1/2 bunch Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Pork escalope
2 Onions (about 80 g each)
150 g small white mushrooms
50 g streaky smoked bacon
100 g Gherkins
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
125 g Whipped cream
400 ml Meat broth
2 TEASPOONS medium hot mustard
800 g Celeriac
1 egg (size M)
1/2 bunch Parsley

Directions

1
Wash the meat, dab dry and cut into strips. Peel and chop the onions. Clean, clean and slice the mushrooms. Cut bacon into strips. Drain gherkins and cut into strips.
2
Heat the oil in a frying pan. Fry the meat and bacon for about 3 minutes. Add onion and mushrooms and fry for about 4 minutes, season with salt and pepper. Sprinkle with 1 tbsp. flour and sauté.
3
Deglaze with cream and stock. Stir in mustard. Add gherkins and let it boil down slightly for about 5 minutes. Peel, wash and grate celery in a bowl. Mix with egg and 1 tbsp. flour and season with salt and pepper.
4
Wash parsley, dab dry, pluck leaves from the stalks. Chop the leaves finely and fold into the celery mixture. Pour the shredded celery into 4 small or 1 large casserole dish. Spread the celery mixture over the shredded food.
5
Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes until golden brown. Rustic baguette tastes good with it.