Stewed pork roulade with celeriac stew
Try this delicious stewed pork roulade with celeriac stew
- 2 tablespoon olive oil
- 2 tablespoon peanut oil
- 800 gram Pork roast
- 50 gram butter
- 3 clove garlic in slices
- 250 milliliters White wine
- 4 laurel leaf
- 1 celeriac peeled, into pieces
- 500 gram crumbly potato peeled, into pieces
- 250 milliliters milk
- 25 gram butter
- 200 gram gorgonzola
Heat the oil and fry the roulade, sprinkled with salt and pepper, all around brown.
Add the butter and fruit the garlic. Pour in the wine bit by bit and bring to the boil. Add the bay leaves and simmer for 20 minutes.
Turn the roulade over and simmer for another 20 minutes.
Meanwhile, cook the celeriac and potato in the milk for 15-20 minutes. Stamp them with the butter, salt and pepper to a coarse puree. Put them in the containers and spread the gorgonzola over the top.
Heat the oven grill, do not put the stew too close and allow the cheese to melt.
Meanwhile, remove the roulade from the pan, remove the bay leaves, boil the sauce and serve the meat, sliced, with the sauce and the celeriac stew.
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