Winter is the season for root vegetables like the celery, as well as the truffle.
Celery is inexpensive while truffles are rather expensive, but there are ways to overcome this and add a bit of truffle flavour to a dish with truffle oil.
So I did here, I cooked a chopped-up celery with six potatoes, then blended that with some stock, reheated it and added some drops of truffle oil.
For the pork chops I had a thick loin chops, braised in butter and stock.
- One celery bulb
- Six potatoes
- A few drops of truffle oil
- Half a litre of chicken stock
- Two pork chops
- White pepper
- Peel and cut the celery bulb, peel the potatoes and put in a casserole with salted water. Cook for 20-25 minutes and drain.
- Heat the stock in a casserole.
- Pat dry the pork chops and season with some salt and pepper.
- Drain the celery and potatoes, put in a blender, add some stock and blend into a thick cream. Transfer to a casserole and keep warm.
- Melt the butter in a skillet with high rims or a iron casserole. Fry the chops for 5 minutes each side, then add some stock and continue cooking for 10 to 15 minutes until done, turning at least once.
- Add some drops of truffle oil to the purée and mix with a spoon.