March 13, 2007

Sauteed Celery Root

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Celery Root Saute

Last week I got a celery root to make into soup but made the misua and patola instead. The root has to be cooked before it gets bad and I did not want it to go to waste but it is getting warmer everyday and soup is no longer desirable. I julienned the celeriac and 3 carrots, then sauted them in 1 tablespoon butter until half cooked, about 2 minutes. Then I added 1 teaspoon each salt and sugar and 2 tablespoon water and steam cooked, covered, for 2 minutes. The dish does not need any other condiments and is surprisingly very flavorful. I sliced some previously roasted pork belly to go with the sauteed root vegetable.

Pork Belly Roast With Maple Syrup
2 pounds whole pork belly
1 tablespoon salt
1 tablespoon sugar
maple syrup

Roasted Pork Belly
  • Marinate pork belly in sugar and salt up to 2 nights in the fridge. Roast in 375°F oven for 1 hour, skin side down. Brush all over with maple syrup, turn meat so that skin side is up, bake for another hour. Brush again with maple syrup and bake for another 30 minutes. It is recommended to let the roast pork cool overnight in the fridge because it is easier to remove the fat that will solidify. It will also be easier to slice when it has completely cooled. You can also use this pork belly to flavor assorted vegetables such as pinakbet or to flavor pancit.
Rosated Pork Belly and Celery Root


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