Name: Χοιρινό Καρέ με Πουρέ Σελινόριζας και Σάλτσα Σύκου
Prep time: 15 min
Cook time: 240 min
Total time: 300 min

Χοιρινό Καρέ με Πουρέ Σελινόριζας και Σάλτσα Σύκου

Χρόνος προετοιμασίας 15

Χρόνος αναμονής45

Χρόνος μαγειρέματος 4

Μερίδες

Χρόνος προετοιμασίας 15

Χρόνος αναμονής 45

Χρόνος μαγειρέματος 4

Μερίδες

Υλικά

Εκτέλεση

ΠΟΣΟΤΗΤΕΣ

ME TO MATI

ME AKPIBEIA

ΜΕΡΙΔΕΣ ΓΙΑ

Για το χοιρινό και τη κρούστα

Για τον πουρέ σελινόριζας

Για την σάλτσα σύκου

Για το χοιρινό και τη κρούστα

Για τον πουρέ σελινόριζας

Για την σάλτσα σύκου

Cut the meat 1/3 deep between the bones and season well with salt and pepper all over.
In a food processor, place all the ingredients for the crust and grind very well.
Spread the balsamic cream over the entire surface of the meat and then spread the herb mixture over the entire surface, (add more material to the areas where we have cut in between the bones), pressing lightly to create a thin layer.
Place a sprig of rosemary between each cut, tie the meat around with string and place it on a rack on a baking sheet.
Heat the oven to 110 degrees on the resistances and bake for 4 hours. Remove the meat with the rack and increase the oven to 220 degrees in air. Then bake for 10 minutes or until the meat turns a golden color.
In a saucepan, add the celery root pieces, garlic, bay leaves, and equal amounts of milk and water until covered. Simmer over medium heat for about 45 minutes.

In a small saucepan, heat the oil and fry the onion and garlic. Remove the celery root with a slotted spoon and puree it in a blender with the butter. If the texture of the puree is too thick for your liking, add a little liquid from the pot.
Add the chopped figs, deglaze with the wine and once the alcohol has evaporated, add the vinegar, sugar, rosemary, bay leaf, salt and pepper. Reduce the heat and simmer for 1/2 hour.