PORK STEWED WITH LENTILS AND CELERY
Celery and its delicious leaves, especially, are underused in cooking but add freshness and somewhat bitter finish to this earthy dish of pork and lentils.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
- Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
- Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 40 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1050 milligrams, Sugar 6 grams, TransFat 0 grams
SPICED PORK WITH CELERY ROOT PURéE AND LENTILS
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.
ROASTED PORK WITH LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.
- Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
- Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.
- Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.
Nutrition Facts : Calories 454, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 100 milligrams, Sodium 384 milligrams, Carbohydrate 41 grams, Fiber 7 grams, Protein 44 grams
PORK AND LENTIL CASSOULET
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
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
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
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
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