Pork Stewed With Lentils And Celery Food

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SPICED PORK WITH CELERY ROOT PURéE AND LENTILS



Spiced Pork with Celery Root Purée and Lentils image

Provided by Michael Schlow

Categories     Milk/Cream     Roast     Sauté     Vinegar     Rosemary     Bacon     Curry     Celery     Lentil     Fall     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 23

Celery Root Puree
2 pounds celery root (celeriac), peeled, cut into 2-inch cubes
5 cups whole milk
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
Ground white pepper
Lentils
3 bacon slices, chopped
1/4 cup 1/8-inch cubes peeled carrots
1/4 cup chopped shallots
1/4 teaspoon minced fresh rosemary
1 1/2 cups dried lentils
3 cups water
1 teaspoon butter
Pork
1/2 cup honey
6 tablespoons red wine vinegar
1 tablespoon curry powder
1 1/2 teaspoons cayenne pepper
2 1/2 pounds pork tenderloins
1 tablespoon olive oil
3/4 cup low-salt chicken broth
1 tablespoon cold butter

Steps:

  • For celery root puree:
  • Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • For lentils:
  • Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • For pork:
  • Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).
  • Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.
  • Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

PORK AND LENTIL CASSOULET



Pork and Lentil Cassoulet image

This variation on cassoulet uses lentils instead of the traditional white beans. In place of pork, you may substitute beef bottom round. *EDIT*I have had a problem with the lentil's cooking well in the crock pot. I suggest that you pre-soak them for an hour prior to adding them to the crock pot and cook on high and allowing for an extra 1/2 hours cooking time if it's needed.

Provided by Annacia

Categories     One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb boneless pork shoulder
1 large onion, cut into wedges
2 garlic cloves, minced
2 teaspoons cooking oil
2 1/2 cups water
1 (14 1/2 ounce) can tomatoes, cut up
4 medium carrots, and sliced 1/2 inch thick (2 cups) or 4 medium parsnips, sliced 1/2 inch thick (2 cups)
2 stalks celery, thinly sliced
3/4 cup lentils
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
fresh rosemary sprig (optional)

Steps:

  • Trim fat from pork and cut meat into 3/4-inch cubes.
  • In a large nonstick skillet brown pork, onion, and garlic in hot oil.
  • Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
  • Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
  • Garnish with a fresh rosemary sprig, if desired.
  • Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.

Nutrition Facts : Calories 346.3, Fat 20.2, SaturatedFat 6.4, Cholesterol 60.5, Sodium 426.5, Carbohydrate 22.5, Fiber 7.1, Sugar 8.4, Protein 19.9

PORK STEW WITH CELERY



Pork Stew With Celery image

This is a wonderful, easy dish. The meat comes out tender and the taste is great. My family likes to have it served over cooked noodles. A good money saving recipe. I have always made it using chicken broth.

Provided by momstar

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 lbs boneless pork loin
2 small onions, sliced
2 tablespoons butter or 2 tablespoons margarine
4 stalks celery, cut into 2 inch lengths
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine or 1/2 cup broth
1/2 cup water
1 1/2 tablespoons all-purpose flour
1/2 cup whipping cream
2 tablespoons chopped parsley

Steps:

  • Cut meat into 2-inch chunks, trimming off excess fat.
  • Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
  • Add celery to meat.
  • Sprinkle with salt and pepper.
  • Add wine or broth and water.
  • Cover.
  • Simmer slowly for 35 to 45 minute or until meat is very tender.
  • Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
  • When meat is tender, add flourcream mixture.
  • Bring to a boil quickly and cook until thickened, stirring.
  • Sprinkle with chopped parsley before serving.

Nutrition Facts : Calories 490.5, Fat 34.8, SaturatedFat 16.7, Cholesterol 145.3, Sodium 740.8, Carbohydrate 8.8, Fiber 1.3, Sugar 2.6, Protein 29.6

HUNGARIAN PORK AND LENTIL STEW



Hungarian Pork and Lentil Stew image

Make and share this Hungarian Pork and Lentil Stew recipe from Food.com.

Provided by Gingernut

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 onions, chopped
500 g lean pork, diced
2 teaspoons sweet Hungarian paprika
1 teaspoon hot paprika
60 g red lentils
1/2 teaspoon dried thyme
2 tablespoons tomato paste
2 teaspoons soft brown sugar
375 ml beef stock
1 tomatoes, to garnish
2 tablespoons low-fat yogurt
salt and black pepper

Steps:

  • In a large, deep saucepan, heat the olive oil over the high heat. Add in the onion, pork, hot and Hungarian paprika. Stir until browned. It should take about 4 minutes.
  • Add in the lentils, thyme, tomato paste, sugar, stock. Season to taste. Bring the mixture to a boil.
  • Lower the heat to very minimal. Cover with lid and cook, for approximately 18 minutes, stirring occasionally.
  • Uncover and cook for further 25 minutes. Make sure it becomes thick. Remove from the heat, then set aside for about 8 minutes.
  • Meanwhile, prepare the tomato. By using a sharp knife, cut the tomato in half, then remove the seeds. Slice the flesh into thin strips.
  • To serve, stir in the yoghurt to the stew. Scatter with tomato. To better fill your stomach, serve with some rice.

Nutrition Facts : Calories 213, Fat 7.7, SaturatedFat 2.1, Cholesterol 49.5, Sodium 316.8, Carbohydrate 13.7, Fiber 2.6, Sugar 4.7, Protein 22.3

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