Potato and celery puree

Name: Potato and celery puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Potatoes; 800 g Celery Tuber; 7-10 Tbsp Salt; 600 g Pork tenderloin; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Onion; 400 g Chanterelles; 1/2 bunch Thyme; 4 TABLESPOONS Calvados; 250 g Whipped cream; 1 TABLESPOON sauce thickener; 100 g Butter; 7-10 Tbsp Thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Potatoes
800 g Celery Tuber
7-10 Tbsp Salt
600 g Pork tenderloin
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Onion
400 g Chanterelles
1/2 bunch Thyme
4 TABLESPOONS Calvados
250 g Whipped cream
1 TABLESPOON sauce thickener
100 g Butter
7-10 Tbsp Thyme
7-10 Tbsp Aluminium foil

Directions

1
Peel and wash the potatoes and celery and cut into small pieces. Cook in boiling salted water for about 20 minutes. In the meantime wash and dry the fillet. Heat 2 tablespoons of oil in a pan.
2
Brown the fillet in it all around. Season with salt and pepper. Fry for about 15 minutes at medium heat until done. Meanwhile peel and finely dice the onion. Clean and wash the chanterelles carefully.
3
Wash the thyme and remove the leaves from the stems. Wrap the fillet in aluminium foil and let it rest. Add another tablespoon of oil to the frying fat. Sauté the onion briefly. Add chanterelles and fry for about 5 minutes.
4
Season with salt and pepper. Deglaze with Calvados and cream, add thyme, bring to the boil briefly. Add sauce thickener, bring to the boil again, season to taste with salt and pepper. Drain vegetables and let them steam.
5
Add butter and finely mush or puree. Season to taste with salt and pepper. Cut fillet into slices. Stir in the mushroom sauce with the meat that has formed in the foil. Arrange fillet, mushroom sauce and puree garnished with thyme on plates.