Braised pork casserole with celeriac topping

• olive oil↗1 tbsp tbsp

  plus extra for topping

• onion↗1

  finely chopped

• ground pork or boar↗500g g
• parsley↗pack of

  stems and leaves chopped

• garlic cloves↗2

  minced

• fennel seeds↗pinch pinch
• dry red pepper flakes↗pinch pinch
• ground cinnamon↗½ tsp tsp
• nutmeg↗grating of

  grated

• white wine↗120ml ml
• tomatoes↗2

  chopped

• celery stalks↗4

  cut into 5 cm pieces

• chicken stock↗400ml ml
• butter↗

  for the pan

• celeriac1

  peeled and cut into large pieces

• лавровий лист↗1
• молоко↗200ml
• пармезан↗30g

  плюс трохи скоринки, якщо є

• крем-фреш↗1 tbsp

  або натуральний йогурт

• гілочка розмарину↗1

  подрібнена

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Heat olive oil in a pan and sauté the onion with the pork or boar, parsley stems, garlic, fennel seeds, dry red pepper flakes, cinnamon, nutmeg and a pinch of salt for 8‑10 minutes until the meat browns. Add the white wine and reduce by a third, then add the tomatoes and cook for about 3 minutes more. Add the celery stalks and cook another 10 minutes, then add the chicken stock and Parmesan crust, if using, and partially cover. Cook for 20 minutes or until the celery is tender and the mixture looks rich and concentrated but not dry, then stir in the parsley leaves.

2. 2

   Meanwhile, prepare the topping. Place the celeriac in a pot with a bay leaf. Add milk and a pinch of salt, cover and simmer for 10‑15 minutes until soft. Blend the mixture in a food processor with Parmesan and crème fraîche or yogurt. Season to taste.

3. 3

   Pour the meat into a butter‑greased baking dish. Spread the creamy celeriac topping and sprinkle a sprig of rosemary. Drizzle a little olive oil, then bake for 30 minutes until the top turns golden.