Celery Cuttings

Last Updated on August 20, 2024

Baked slices of pork leg filled with celery stuffing, topped with apple sauce, served with roasted celery.

Ingredients:

800 g of pork leg 400 g of celeriac 60 g butter 4 tbsp breadcrumbs 1 pc

td>large onion

butter to saute celery ground pepper water salt For the sauce: 1 teaspoon brown sugar 4 pcs of apple juice from one lemon water

Procedure:

1. Slice the cleaned meat, salt and pepper
2. Chop the peeled onion finely, fry for about 3 minutes in half the butter, add 100g of finely chopped celery, fry for a while, then thicken with breadcrumbs, salt and pepper and leave to cool
3. Cover half of each steak with the prepared stuffing, fold the slices, press the edges well, put them in a baking dish, pour the remaining melted butter over them, cover with water, bake at 180 °C until tender, then remove the meat, keep warm and pour off the juices
4. Grate the peeled three apples coarsely, drizzle with lemon juice, add sugar, put in a saucepan, cover with water, boil for 8 minutes, blend, pour in the meat stock, add the unpeeled apple cut into cubes and boil for 2 minutes more.
5. Pour the apple sauce over the slices on the plate and serve with the remaining celery fried in butter.

Recommendation:

Serve with boiled potatoes.