Pork casserole with celery

Ingredients

• 1.3 kg celery root
• 700 g pork neck pulp
• 60 g hard cheese
• 1 sprig thyme
• salt, black pepper
• 1 l cream with 10% fat
• 4 tbsp. l. butter
• 3 Art. l. torment
• grated nutmeg on the tip of a knife
• salt, black pepper

Cooking

Step 1

Peel the coarse skin off the celery. Cut into as thin slices as possible (best on a mandolin grater).

Step 2

Cut the pork into pieces, pass through a meat grinder with a large grate, salt the minced meat and pepper. Chop the thyme with a knife, remove the stems, add to the minced meat.

Step 3

Prepare the sauce: melt the butter in a saucepan with a thick bottom, add the flour, stir and fry over medium heat for 3 minutes. The flour should turn golden brown.

Step 4

Pour in the hot cream little by little, stirring thoroughly with a whisk so that there are no lumps. Simmer the sauce over low heat for 5 minutes, stirring frequently. Salt and pepper to taste, add nutmeg and stir again.

Step 5

Pour a couple of tablespoons of sauce into the bottom of a baking dish and spread evenly. Lay a layer of celery, on it - a piece of minced meat and pour over the sauce. Continue alternating layers until you run out of food. The top layer should be celery.

Step 6

Grate the cheese on a fine grater. Pour the casserole with the remaining sauce, sprinkle with cheese and bake in an oven preheated to 180 ° C for 30–40 minutes.