Braised pork knuckles with squash puree


Gesamtzeit: 2hr 45m
Davon Zubereitungszeit: 45m

Portionen
Für 4 people


Autor

Katja (FOOBY Team)


Ernährungsinformation

Enthält 619 Kcal, 47g Protein, 43g Kohlenhydrate, 28g Fett


Zutaten

  • To prepare the vegetables
  • 2 Zwiebeln
  • 500 g Sellerie
  • 1 Knoblauchzehe
  • 300 g Rüebli
  • Pork knuckles
  • 1 kg pork knuckles
  • 1 tsp Salz
  • a little Pfeffer
  • 1 tbsp Weissmehl
  • Bratbutter for frying
  • To braise the meat
  • 2 Lorbeerblatt
  • 1 dl Weisswein
  • 2 dl Gemüsebouillon
  • Salz, Pfeffer, nach Bedarf
  • To roast the squash
  • 1 tbsp Olivenöl
  • 1 kg Kürbis (e.g. butternut)
  • Squash purée
  • 0.25 tsp Muskat
  • 0.5 tsp Salz
  • 1 pinch Chilipulver
  • a little Pfeffer
  • Crispy crumble topping
  • 2 Knoblauchzehe
  • 8 Salbeiblätter
  • 3 tbsp Kürbiskerne
  • 2 tbsp Olivenöl
  • 3 tbsp Panko or regular breadcrumbs
  • 0.25 tsp Fleur de Sel

Diese Produkte ansehen

Anleitung

  • To prepare the vegetables

    Thinly slice the onion and garlic. Peel and chop the celeriac and carrots.
  • Pork knuckles

    Season the meat and dust with flour. Heat the clarified butter in a pan. Brown the knuckles for approx. 2 mins. on each side. Remove, reduce the heat, wipe the cooking fat from the pan, add a little clarified butter.
  • To braise the meat

    Add the onion and garlic, sauté briefly. Add the celeriac and carrots, cook briefly. Add the bay leaf, pour in the wine and stock, bring to the boil.
  • Reduce the heat, return the meat to the pan. Cover and braise over a low heat for approx. 2 hrs. Remove the lid approx. 30 mins. before the cooking time is up. Season the sauce.
  • To roast the squash

    Peel and chop the squash, mix with the oil, transfer to a baking tray lined with baking paper. To bake Approx. 30 mins. in the upper half of an oven preheated to 200°C. Remove.
  • Squash purée

    Remove the squash, puree, stir in the nutmeg and chilli powder, season.
  • Crispy crumble topping

    Coarsely chop the pumpkin seeds, press the garlic and finely chop the sage leaves. Heat the oil in a frying pan. Fry the pumpkin seeds, garlic, sage and breadcrumbs for approx. 5 mins., stirring until crispy, season with salt. Serve the pork knuckles with the squash puree, add the crispy crumble topping.

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