Pork neck with smoked paprika, celeriac textures, spinach salad and red wine jus

Name: Pork neck with smoked paprika, celeriac textures, spinach salad and red wine jus
Ingredients: 1 kg Celeriac; 250 g Spinach; 50 g vegetable chips; 2 Red wine sauce; 10 units.centiliter balsamic vinaigrette; 500 g potato and celeriac purée; 1 kg pork neck with smoked paprika

Pork neck with smoked paprika, celeriac textures, spinach salad and red wine jus: Savory pork with a deep wine jus.

This dish is prepared with products from Chef's Creation, ensuring you have the best base for your dishes. With Chef’s Creation, you maintain your own signature and serve the tastiest dishes in no time.

Ingredients

1kgCeleriac

250gSpinach

50gvegetable chips

2Red wine sauce

10units.centiliterbalsamic vinaigrette

500gpotato and celeriac purée

1kgpork neck with smoked paprika

Preparation

Place the pork neck in an oven dish and bake it in a hot oven at 180 degrees Celsius for 20 minutes.
Gently heat the celeriac purée in a small pan.
Warm the red wine jus in a pan together with some cubes of celeriac.
Arrange all components together on a beautiful festive platter and garnish with vegetable chips and spinach salad.