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🍽️ Creamy Celery-Pear Puree with Juicy Pork Fillet and Chanterelle Cream Sauce

499 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 600 g
• Root celery 800 g
• Potatoes, floury 1 pc.
• Pears 1 pc.
• Salt pinch
• Oil 4 tbsp
• Pepper, black ground pinch
• Chanterelles 500 g
• Onions, yellow 1 pc.
• Parsley, fresh 40 g
• Whipping cream 200 g
• Cream cheese, plain 100 g
• Nutmeg, ground 0.25 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Wash the pork fillet and pat it dry with kitchen paper.
3. 3. Peel the celery and the potatoes.
4. 4. Cut the celery and potatoes into coarse cubes.
5. 5. Quarter the pear.
6. 6. Remove the core and seeds from the pear.
7. 7. Cut the pear into coarse cubes as well.
8. 8. Place the celery and pear pieces into a pot.
9. 9. Cover the vegetables with salted water.
10. 10. Bring the water to a boil.
11. 11. Reduce the heat to medium.
12. 12. Cover the pot.
13. 13. Let the celery and pears cook for about 20 minutes.
14. 14. Heat 2 tablespoons of oil in a pan over high heat.
15. 15. Season the pork fillet with salt.
16. 16. Sear the fillet on all sides for about 3 to 4 minutes until golden brown.
17. 17. Season the meat with pepper.
18. 18. Place the pork fillet into a baking dish.
19. 19. Finish cooking the meat in the oven for about 15 to 20 minutes.
20. 20. Do not wash the pan, as it still contains cooking residues.
21. 21. Clean the chanterelle mushrooms of dirt.
22. 22. Halve the mushrooms if they are very large.
23. 23. Halve the onion.
24. 24. Peel the onion.
25. 25. Dice the onion finely.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Chop the parsley leaves coarsely.
30. 30. Spread the chopped parsley on a plate.
31. 31. Heat another 2 tablespoons of oil in the used pan over high heat.
32. 32. Sauté the chanterelles and onions for about 5 minutes.
33. 33. Deglaze the pan with cream.
34. 34. Bring the sauce to a boil.
35. 35. Remove the pan from the heat.
36. 36. Season the chanterelle cream sauce with salt and pepper.
37. 37. Pour the celery and pears into a colander.
38. 38. Let the vegetables drain thoroughly.
39. 39. Return the celery-pear mixture to the pot.
40. 40. Add cream cheese.
41. 41. Puree the mixture until creamy using a hand blender.
42. 42. Season the puree with salt, pepper, and nutmeg.
43. 43. Take the pork fillet out of the oven.
44. 44. Roll the meat in the herbs on the plate.
45. 45. Serve the celery puree on plates.
46. 46. Place the pork fillet and chanterelle cream sauce alongside.
47. 47. Sprinkle the dish with the prepared parsley.
48. 48. Enjoy your meal!

Nutrition per serving

• kcal: 499
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 28 g