Steak with potato parcels, celery puree, and caramelized onions

Roast with potato parcels, celery puree, and caramelized onions

Total preparation time: 2 hours
Number of servings: 4

I invite you to discover a delicious recipe, perfect for family meals or a special occasion. This juicy pork roast pairs perfectly with crispy potato parcels and a flavorful celery puree, complemented by sweet caramelized onions. Each component of this dish brings a burst of flavors and textures, offering a perfect culinary experience.

Ingredients

For the roast:
- 500 g pork shoulder
- 250 g pre-cooked chicken thighs
- 2 green onions, finely chopped
- 2-3 green garlic cloves, chopped
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 sprig of fresh rosemary (or 1 teaspoon dried)
- Salt and pepper to taste
- 100 ml dry white wine
- 100 ml water
- 2-3 tablespoons pepper paste
- Chopped fresh parsley for serving

For the celery puree:
- ½ large celery, diced
- 2 bay leaves
- 2 garlic cloves
- 2 sprigs of fresh rosemary (or 1 teaspoon dried)
- 2-3 tablespoons olive oil
- Salt and pepper to taste

For the potato parcels:
- 6 small potatoes
- 6 thin slices of ham (you can use homemade ham for a more authentic taste)

Preparation

Step 1: Preparing the roast

1. Preheat the oven: Start by preheating the oven to 180°C. This step is essential for achieving an evenly cooked roast.

2. Assembling the ingredients: In a ceramic dish, add the chopped onion and green garlic. Place the pork shoulder on top and sprinkle paprika, salt, pepper, oregano, and rosemary. These spices will give the meat a deep flavor.

3. Adding liquids: Pour the wine and water over the meat. These will help keep the meat juicy during baking.

4. Covering the dish: Cover the dish with aluminum foil and place it in the oven for about 1 hour. This time will allow the meat to tenderize and absorb the flavors.

5. Finishing the roast: After 60 minutes, add the chicken thighs and pepper paste to the dish. Remove the aluminum foil and leave the dish in the oven for another 20-30 minutes, until the roast becomes golden and appetizing. Remember to turn the meat occasionally for even browning.

6. Serving: When the roast is ready, sprinkle fresh parsley and green garlic leaves on top for an extra touch of freshness.

Step 2: Preparing the celery puree

1. Boiling the celery: Place the diced celery in a large pot of boiling water. Add the bay leaves, garlic, and rosemary sprigs. Boil over medium heat for about 15-20 minutes or until the celery becomes soft.

2. Mashing the celery: After boiling, drain the celery and transfer it to a bowl. Mash the celery with a potato masher or a blender until you achieve a smooth texture.

3. Adding seasonings: Incorporate the olive oil, salt, and pepper to taste. You can also add a little milk for a creamier consistency.

Step 3: Preparing the potato parcels

1. Boiling the potatoes: Start by boiling the potatoes with their skins until they are soft but not overcooked. This process will take about 15-20 minutes.

2. Peeling and wrapping: Once they have cooled slightly, peel the potatoes and wrap each potato in a slice of ham. Make sure the slices slightly overlap to keep the potato wrapped.

3. Frying: Heat oil in a deep pan. Add the potato parcels and fry them on all sides until they are golden and crispy. Remove them to absorbent paper to eliminate excess oil.

Caramelized onions

1. Preparing the onions: Slice the onions into thin rings. Heat oil in a pan and add the onions. Sauté over low heat for 3-4 minutes, stirring frequently, until they become translucent.

2. Caramelizing: Add teriyaki sauce (or soy sauce mixed with sugar) and continue cooking for 5 minutes, stirring constantly, until the onions become caramelized and sweet.

Serving suggestions

To complete this meal, you can serve the roast alongside a dry white wine, which will balance the intense flavors of the meat. Additionally, a salad of greens with cherry tomatoes and a lemon dressing will add a touch of freshness. Each component of this dish can be enjoyed separately, but combining them creates a unique culinary experience.

Variations

To customize this recipe, you can replace the pork shoulder with chicken or turkey, and the celery puree can be substituted with a classic mashed potato for a more familiar taste. You can also experiment with different types of sauces for the caramelized onions, such as balsamic sauce for a hint of acidity.

Nutritional benefits

This recipe offers a combination of protein from the meat, carbohydrates from the potatoes, and fiber from the celery, making it a balanced and nutritious meal. Celery is rich in vitamins and minerals, low in calories, making it ideal for those looking to maintain their weight. Pork shoulder, on the other hand, provides essential proteins, contributing to the maintenance of muscle mass.

Frequently asked questions

- Can I replace pork shoulder with another type of meat? Yes, you can use chicken or turkey for a lighter option.
- How can I keep the potato parcels from getting soggy? Make sure to fry them on high heat and serve them immediately.
- Can I prepare the celery puree in advance? Of course, you can make it a few hours ahead and reheat it over low heat before serving.

I hope this recipe inspires you to create a delicious dish in the comfort of your home! Bon appétit!

 Ingredients: For the steak, I used: boiled coconut pulp in a pressure cooker, pork pulp, green onion and garlic, oregano, rosemary, sweet paprika, pepper paste, green parsley, 100 ml of dry white wine. For the celery puree: half a celery, 2 bay leaves, 2 cloves of garlic, 2 sprigs of rosemary. For the potato packets with ham: 6 small potatoes, 6 thin slices of ham.