Potato-celery puree and cutlet

Name: Potato-celery puree and cutlet
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 300 g Potatoes; 300 g Celery; 1/2 untreated lemon; 7-10 Tbsp Salt; 1 (approx. 150 g) medium-sized apple; 1 medium onion; 2 TABLESPOONS Oil; 50 ml apple juice; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TABLESPOON Vinegar (e.g. apple vinegar); 100 g Celery; 1/8 l Milk; 1 TABLESPOON Butter or margarine; 7-10 Tbsp grated nutmeg; 2 medium-sized pork chops (approx. 200 g each); 7-10 Tbsp pink berries; 7-10 Tbsp Marjoram

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

300 g Potatoes
300 g Celery
1/2 untreated lemon
7-10 Tbsp Salt
1 (approx. 150 g) medium-sized apple
1 medium onion
2 TABLESPOONS Oil
50 ml apple juice
7-10 Tbsp Pepper
1 pinch Sugar
1 TABLESPOON Vinegar (e.g. apple vinegar)
100 g Celery
1/8 l Milk
1 TABLESPOON Butter or margarine
7-10 Tbsp grated nutmeg
2 medium-sized pork chops (approx. 200 g each)
7-10 Tbsp pink berries
7-10 Tbsp Marjoram

Directions

1
Peel and chop the potatoes and celery and cook with lemon in 3/4 litre boiling salted water for about 20 minutes. Quarter apple, remove core. Dice the fruit flesh. Peel onion and cut into slices.
2
Heat 1 tablespoon of oil in a pot. Sauté the onion in it. Add apple, deglaze with apple juice and stew for about 5 minutes. Season with salt, pepper, sugar and vinegar
3
Cut the celery into thin slices. Drain the vegetables and collect some liquid. Remove lemon. Bring milk to the boil, melt fat in it. Mash the vegetables with a potato masher. Add milk, stir until smooth. If necessary add some vegetable water.
4
Season with salt and nutmeg. Fold in the celery and heat it up. In the meantime wash the chops, dab dry and season. Heat the rest of the oil in a pan. Fry the chops on both sides for about 10 minutes. Serve the puree with chops and apple-onion-vegetables. Sprinkle with pink berries and serve garnished with marjoram