Pork with celeriac and white bean puree

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. To make the celeriac and white bean puree, place the celeriac in a large saucepan and pour in enough water to cover by 3 cm. Place over high heat and bring to the boil, then reduce the heat to medium-low and simmer for 13-15 minutes, until the celeriac is tender. Drain, then return the celeriac to the pan and add the remaining ingredients. Using a stick blender, blitz to a smooth puree, adding a little more stock if needed. (Alternatively, transfer everything to an upright blender and pulse until smooth.) Cover with a lid to keep warm and set aside. 2. Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Once hot, add the pork chops, in batches if necessary, and cook for 4 minutes each side until golden brown. Remove to a plate, cover with foil and leave to rest. 3. Add the onion and zucchini to the pan and cook, stirring occasionally, for 5-6 minutes until softened. Add the garlic, mushroom and thyme and cook, stirring, for another 3-5 minutes, until the mushroom has softened. Pour in the apple cider vinegar and stir to deglaze the pan, then add the mustard and stir through. Add the stock and mix to combine, then add the tapioca flour and whisk into the liquid until the sauce thickens. Return the pork chops to the pan and turn to coat in the sauce. 4. Divide the celeriac and white bean puree among four shallow bowls or plates and top with a pork chop. Spoon over the onion and mushroom sauce, season with a good grinding of black pepper and serve with sprigs of watercress.