Celery puree with vegetables and pork neck

Delicious Celery Puree Recipe with Vegetables and Pork Neck

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4

If you are looking for a recipe that combines the flavor of meat with a creamy and healthy puree, you have come to the right place. This celery puree recipe with vegetables and pork neck is not only tasty but also a nutritious option, perfect for a family dinner or to impress guests. Let's get started!

Ingredients needed:

- 1 kg pork neck
- Salt and pepper to taste
- 1 tablespoon sweet paprika
- A bunch of fresh rosemary
- A bunch of fresh thyme
- 4 cloves of garlic, finely chopped
- 3 tablespoons olive oil
- 2 carrots, sliced
- 1 large celery, peeled and diced
- 2 medium potatoes, peeled and diced
- 300 ml milk
- 2 tablespoons natural yogurt
- 1 teaspoon salt for puree
- White pepper to taste
- Mexican vegetable mix (carrots, green beans, corn)
- 200 g broccoli, cut into florets
- 30 g butter
- Olive oil flavored with chili

Step 1: Preparing the pork

Start by cutting the pork neck into thick slices of about 2-3 cm. This will ensure even cooking and a juicy result. Season the meat pieces with salt, pepper, and sweet paprika, then sprinkle the chopped rosemary and thyme. Add the chopped garlic and brush each slice with olive oil to enhance the flavor.

Step 2: Baking the meat

In a baking tray, place the seasoned meat slices. Add the sliced carrots and 100 ml of water to prevent the meat from drying out. Cover the tray with aluminum foil and place it in the preheated oven at 180°C for 30 minutes.

Step 3: Browning the meat

After 30 minutes, remove the tray from the oven and take off the aluminum foil. Let the meat brown for another 15-20 minutes until it becomes beautifully golden and crispy. Don’t forget to check occasionally and turn the meat slices for even browning.

Step 4: Preparing the celery puree

In a separate pot, boil the diced celery and potatoes in milk with a little salt for about 20 minutes until they become soft. If you notice that the milk has evaporated too much, feel free to add a little more to achieve a creamy texture.

Step 5: Blending the puree

Once the celery and potatoes are boiled, drain the excess milk but keep it for adjusting the puree's consistency. Use a blender or an immersion mixer to turn the vegetables into puree. Add the two tablespoons of natural yogurt for a richer taste and white pepper to taste. Mix well until you achieve a smooth and creamy consistency.

Step 6: Preparing the sautéed vegetables

In a pan, add a little olive oil flavored with chili and, once heated, add the broccoli florets. Sauté them for 3-4 minutes until they become vibrant and slightly crispy. Add the Mexican vegetable mix and continue to sauté for another 5 minutes. Season with salt and pepper to taste.

Step 7: Plating

On each plate, place a generous layer of celery puree, followed by the browned pork neck slices. Add the sautéed vegetables for a touch of freshness and color. You can add a piece of butter on top of the vegetables for extra flavor.

Chef's tip:

For a unique culinary experience, try adding some roasted almonds or pumpkin seeds on top of the puree for a crunchy texture. You can also experiment with other herbs like basil or dill to customize the recipe to your taste.

Frequently asked questions:

1. Can I use another type of meat?
Yes, you can substitute pork neck with chicken or turkey, adjusting the cooking time according to the type of meat chosen.

2. What other vegetables can I add to the puree?
You can experiment with carrots, zucchini, or even sweet potatoes for a colorful and flavorful puree.

3. Is this recipe suitable for vegans?
Although the recipe contains meat, you can adapt the celery puree and vegetables for a vegan dish by replacing the yogurt with a plant-based substitute and omitting the meat.

Nutritional benefits:

This recipe is rich in protein due to the pork and provides a generous dose of fiber from the vegetables. Celery and carrots are excellent sources of vitamins C and K, while yogurt adds beneficial probiotics for digestive health.

Estimated calories per serving: 550 kcal.

Serving suggestions:

Serve this dish alongside a glass of dry white wine or craft beer for a truly memorable meal. You can accompany it with a fresh green salad to add a note of freshness.

Enjoy every bite of this celery puree with vegetables and pork neck, a recipe that will transport you to the world of delicate flavors and pleasant textures. Bon appétit!

 Ingredients: 1 kg pork neck Salt, pepper, paprika Fresh rosemary Thyme Garlic Oil Carrots A large celery 2 medium potatoes 300 ml milk 2 tablespoons yogurt Salt, white pepper Mexican vegetable mix Broccoli Butter Olive oil with chili