Roast pork casserole with squash, celery and cider

Ingredients

  • 1.4 kg roast pork cut from the loin (prepared by your butcher)
  • 300 g celery root
  • 500 g butternut squash
  • 12 pearl onions
  • 3 cloves of garlic
  • 3 cloves
  • 20g butter
  • 2 tablespoon(s) of olive oil
  • 60 cl of raw cider
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 300 g chestnuts

Preparation

  1. Take the meat out of the refrigerator. Peel the celery and butternut squash, remove the seeds from the squash. Cut them into large cubes.

  2. Salt and pepper the roast. Peel the onions and garlic cloves. Crush these with the flat side of a knife. Plant the cloves in the onions.

  3. Preheat the oven to 180°C (th. 6).

  4. In a heavy-bottomed casserole dish, melt the butter and oil. Brown the roast for 5 or 6 minutes, turning regularly. Add the onions, garlic cloves and deglaze the bottom of the casserole with 20 cl of raw cider. Leave to cook for 5 minutes before pouring in the remaining cider, rosemary and chopped thyme. Bake for 1 hour 30 minutes. After 45 minutes of cooking, add the butternut squash, celery and chestnuts. Add salt and pepper and continue cooking for an additional 45 minutes.

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