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Braised Pork with Celeriac and Vegetable Purée

Braised Pork with Celeriac and Vegetable Purée

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Braised Pork Stew is a favorite Greek Fall dish, combining various root vegetables, such as celeriac root, carrots, potatoes, and onions. vegetables,

The name of the dish in Greek is chirino me selinoriza (χοιρινό με σελινόριζα), pronounced hee-ree-NOH meh seh-lee-NOH-ree- zah.

It is easy to make and requires a little time to prepare and then it is cooked in a “gastra”, which is similar to a crock-pot or Dutch oven.

Pork with celery root photo

After cooking the pork, the vegetables can be served whole or if you like you can puree them, as I did.

With the leftover juices of the meat, I prepare a roux and make a delicious sauce.

How to make this Greek Pork Stew

Preheat the oven to 200 degrees C (400 F). 

Wash and pat dry the meat. 

Cut the garlic in the middle and insert it into the meat. 

meat with garlic image

Grind some Greek spices such as salt, pepper, mustard seeds, allspice berries, oregano and thyme and rub the meat with some of them.

Sauté the vegetables first.

In a sautéing pan or heavy skillet, heat the olive oil and sauté the potatoes, carrots and celery root for a few minutes.   

Sauteing the vegetables image

Remove to a platter and set aside.

Add the meat and sauté as well. 

Turn it over and sauté for a few minutes until it browns on both sides.

Then add the onions, leeks and celery ribs and sauté for a few minutes.

Sauteing the onions leek and celery image

Put back the potatoes and other vegetables and deglaze with the wine.

Deglaze with the wine image

Add the lemon juice, the remaining seasoning as well as the bay leaves.

Adding the lemon juice image

Finally add the water and mix. 

Put all the ingredients in a crock-pot (gastra), cover with the lid and bake for 1 hour and 30 minutes. 

Cooking the pork and vegetables in a crock-pot image

Turn the meat over once and bake for another half an hour or until tender.  Remove the lid, lower the temperature to 180 degrees C / 350 F and bake uncovered until it has browned on top.

Baking until the meat has browned image

Set the meat aside to cool and then cut it into slices.

The meat after it is baked image
Cutting the meat image

Strain the liquid and reserve.

In a saucepan melt the butter and mix in the flour with a whisk to make a roux. 

Making the roux image

Add the liquid and whisk continuously.  Add the milk and mix until the sauce is thick. 

Use a hand mixer or blender and mash the vegetables until creamy.  Add butter and milk and mix.

Pureeing the vegetables image
Pork with celery root image

Greek Braised Pork with Celeriac and Vegetable Purée

Yield: 6
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

Braised Pork Stew is a favorite Greek Fall dish, combining various root vegetables, such as celeriac root, carrots, potatoes, and onions.

Ingredients

  • 1.300 grams pork from the leg
  • 1 clove garlic, cut in two pieces
  • ¼ cup olive oil
  • 500 grams celery root, cut in small pieces
  • 1 kilo potatoes, quartered
  • 5 carrots, cut into 4 sticks and then in the middle
  • 2 small onions, finely chopped
  • 2 leeks, white part only, finely chopped
  • 5 celery ribs, finely chopped
  • 1 cup white dry wine
  • 1/3 cup lemon juice
  • 2 bay leaves
  • Spice mixture
  • 1 cup water

Spice rub:

  • 1 tbsp salt
  • ½ tsp ground peppercorns of various colours
  • ½ tsp mustard seeds
  • 1/8 tsp ground allspice (or 2 allspice berries)
  • ½ tsp oregano
  • ½ tsp thyme

Vegetable Purée:

  • All the vegetables
  • 1 tbsp butter
  • 2 – 3 tbsp of milk

Sauce:

  • 1 tbsp butter
  • 1 tbsp flour
  • All the liquid from the dish
  • 2 tbsp milk

Instructions

  1. Preheat the oven to 200 degrees C (400 F). 
  2. Wash and pat dry the meat. 
  3. Cut the garlic in the middle and insert it into the meat. 
  4. Grind all the spices together and rub the meat.
  5. In a sautéing pan or heavy skillet, heat the olive oil and sauté the potatoes, carrots and celery root for a few minutes.   Remove to a
    platter and set aside.
  6. Add the meat and sauté as well.  Turn it over and sauté for a few minutes until it browns on both sides.
  7. Then add the onions, leeks and celery ribs and sauté for a few minutes.
  8. Put back the potatoes and other vegetables and deglaze with the wine.
  9. Add the lemon juice as well as the remaining seasoning as well as the bay leaves.
  10. Finally add the water and mix. 
  11. Put all the ingredients in a crock-pot (gastra), cover with the lid and bake for 1 hour and 30 minutes. 
  12. Turn the meat over once and bake for another half an hour or until tender. 
  13. Remove the lid and bake uncovered until it has browned on top.
  14. Strain the liquid and reserve.
  15. Set the meat aside to cool and then cut it into slices.
  16. In a saucepan melt the butter and mix in the flour with a whisk to make a roux.  Add all the liquid and whisk continuously.  Add the milk and mix until the sauce is thick. 
  17. Place all the vegetables in a food processor (or use an immersion blender) and mash until creamy.  Add butter and milk and mix.

Notes

If the sauce is too thick, add more milk.  It is not necessary to add salt or other spices as there is already in the liquid used.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 395Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 12mgSodium 1337mgCarbohydrates 56gFiber 8gSugar 7gProtein 8g

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Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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Collage Pork with celery root photo

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