This was not served in the midst of all of the food extravagance but would have made a nice meal for the day as well. Vegetable purees always seem to lend an elegant note to a meal, giving a "restaurant quality" touch. The brightness of the creamy celery root puree also helps to cut through the richness of the pork blade roast.
Pork Blade Roast
2 lb. tied pork blade roast (boneless)
2 t. herbs de Provence
1/2 t. fennel pollen
1/4 t. garlic powder
1 t. salt
1/2 t. pepper
1/4 c. dry vermouth
1/2 c. cream
2 TB butter
Preheat the oven to 450 degrees.
Mix together the herbs de Provence, fennel pollen, garlic powder, salt and pepper. Rub this mixture all over the pork roast.
Cut the onion into 4 wedges and place them into a large dutch oven. Place the blade roast on top of these onions (using them as a "roasting rack"). Pour about 1/2 c. water into the bottom of the pot. Place the roast into the oven and cook for 15 minutes. Then reduce the heat to 325 degrees. Cook for about 20 minutes and then check on the roast--you want to make sure there is always a little bit of water in the bottom of the pot. Add a little more as necessary. You want to cook until the roast reaches an internal temperature of 145-150 degrees (it should take about 50-55 minutes after turning down the oven temperature).
Remove the roast from the dutch oven and cover and set aside for at least 10 minutes before slicing. Remove and discard the onions. Place the dutch oven onto the stove top over medium-high heat. Add the vermouth and deglaze the pan. Then add the cream and allow to cook down for about 5-7 minutes, stirring constantly. Stir in the butter, remove from the heat and salt and pepper to taste. Serve drizzled over top of the sliced pork roast.
Celery Root Puree
5 small celery roots (about 3" in diameter)
2 small potatoes
1/4 onion, chopped
3 cloves peeled garlic
2 1/2 c. milk
4 c. water
salt and pepper
1 stick butter
1 t. lemon juice
Peel and chop the celery roots and potatoes. Place both into a large pot along with the onion, garlic, milk and water and a good shake of salt. Place on the stove top and bring to a boil. Cook until the celery root and potatoes are tender, about 20 minutes or so.
Once tender, drain off all of the liquid, then place the solids into a blender/food processor along with the stick of butter. Puree until smooth. Then add the lemon juice and salt & pepper to taste.