June 27 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Pork chop with baked celery root
Celery 2.0. This velvety version delivers notes of celery flavor with an earthy, creamy edge. It's like cream of celery soup meets a potato—sort of. Pair it with a pork chop and top both with flavored butter. A new YUM!
USMetric
servingservings
Ingredients
- 13⁄10 lbs 600 g celery root
- 2 tbsp 2 tbsp olive oil
- 1 tbsp 1 tbsp sea salt
- ½ tsp ½ tsp pepper
- 1½ lbs 650 g pork choppork chops
- 1 oz. 28 g butter for frying
- salt and pepper
- 1 tbsp 1 tbsp fresh thyme as garnish
Leek butter
- 5 oz. 140 g butter
- ½ tsp ½ tsp paprika powder
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp pepper
- 1 tsp 1 tsp lemon juice (optional)
- 1 tbsp 1 tbsp leekleeks or fresh chives finely chopped
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Making low carb simple
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse celery root; scrub with a brush and rinse under running water to remove any stubborn soil. Do not peel.
- Dry with a paper towel. Cut the roots at the bottom of the bulb to make a flat surface large enough so that the celery bulb is stable standing on this flat end.
- Place root in a baking dish. Brush or drizzle with olive oil. Season with sea salt and black pepper.
- Bake celery root for 60-90 minutes, or until the root is soft inside. Slice into 4-6 pieces.
- While the celery root is baking, mix the ingredients for the leek butter. Cook the pork chop—either in a frying pan or on the grill. Serve celery root and pork, side-by-side, topped with the leek butter.
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