Published by
Dalisa
Dalisa Coq au porc and toppings
-
Baking — 30 minutes
-
Preparation — 15 minutes
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Servings — 4
Ingredients
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4
Dalisa Coq au porc
Mashed celeriac and apples
-
2 cups
of celeriac
-
1 cup
of potatoes
-
1/2 cup
of onion
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4
garlic cloves
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3 tablespoons
of butter
-
1 liter
of cold water (or more)
-
1 tablespoon
of sour cream
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1/4 cup
of milk
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1
Cortland apple
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A pinch
of salt and pepper
Aspargus
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1 pack
of fresh green aspargus
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2 liters
of cold water
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1
lemon
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2 tablespoons
of butter
-
A pinch
of salt and pepper
Preparation
- Cook the Dalisa Coq au porc in the oven according to the method prescribed on the package.
- Wash, peel and cut celeriac, potatoes, apple, and garlic into cubes of about 2 cm. Chop the onions.
- In a hot saucepan, with half of the butter, sauté the chopped onions until translucent.
- Add celeriac, potatoes, apple, and garlic. Season with salt and pepper.
- Add cold water to cover the vegetables. Simmer until vegetables are very tender when pierced with the tip of a knife.
- Drain and mash the vegetables using a blender, food processor or potato masher. Add the remaining butter, sour cream, milk, and season to taste. Set aside.
Aspargus
- In a saucepan, bring the cold water to a boil, wash, peel and cut the asparagus base about 3 to 4 cm. Dip the asparagus in salted boiling water. Cook until tender while keeping a crisp side. Cool under very cold water to stop cooking.
- Squeeze the lemon to extract the juice.
- In a skillet, melt the butter. Sauté asparagus in butter until it gets hot, season with salt and pepper, drizzle with lemon juice and serve.
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