Ingrediente pentru friptura:

-          500 grame ceafa de porc fara os;

-          1 morcov;

-          6 rosii cherry;

-          o ceapa rosie;

-          1 portocala;

-          4 linguri de ulei;

-          sare;

-          piper;

-          250 mL vin;

-          1 capatana de usturoi.

Ingrediente pentru piure:

-          1 telina mare;

-          2 cartofi dulci;

-          400 grame mazare;

-          150 grame smantana;

-          120 grame unt;

-          sare;

-          piper.

Timp de preparare: 2 ore 30 min

Portii: 6

Mod de preparare friptura:

Carnea am spalat-o si am taiat-o in 6 bucati. Ceapa, morcovul si portocala le-am taiat felii.  Usturoiul l-am dat prin presa. Intr-o oala mare am pus: carnea, rosiile intregi, portocala, ceapa si morcovul. Am adaugat vinul, uleiul si usturoiul. Am condimentat cu sare si piper si am umplut oala cu apa cat sa acopere legumele de la suprafata. Oala am dat-o la cuptor (preincalzit la 200 °C) la foc mediu timp de 2 ore.

 Mod de preparare piure:

Telina si cartofii se curata si se spala. Se taie in bucati mari. In oale diferite se pun la fiert: telina, cartofii si mazarea. In fiecare oala adaugati sare. Dupa ce legumele au fiert, se scurge apa din oala. Piureul de cartofi l-am facut cu presa pentru cartofi iar pentru celelalte 2 tipuri am folosit mixerul vertical. Pentru fiecare tip de piure folositi: 2 linguri de smantana si 40 grame de unt. Dupa ce amestecati foarte bine condimentati cu sare si piper.

Bon Appétit!

Ingredients for the roast:

• 500 grams of boneless pork neck;

• 1 carrot;

• 6 cherry tomatoes;

• 1 red onion;

• 1 orange;

• 4 tablespoons of oil;

• salt;

• pepper;

• 250 mL of wine;

• 1 garlic bulb.

Ingredients for the purée:

• 1 large celery root;

• 2 sweet potatoes;

• 400 grams of peas;

• 150 grams of sour cream;

• 120 grams of butter;

• salt;

• pepper.

Preparation time: 2 hours 30 minutes

Servings: 6

Method of preparation for the roast:

I washed the meat and cut it into 6 pieces. I sliced the onion, carrot, and orange. I pressed the garlic. In a large pot, I placed the meat, whole tomatoes, orange slices, onion, and carrot. I added the wine, oil, and garlic. I seasoned with salt and pepper, then filled the pot with water to cover the vegetables on the surface. I placed the pot in a preheated oven at 200°C and baked at medium heat for 2 hours.

Method of preparation for the purée:

Peel and wash the celery root and sweet potatoes. Cut them into large pieces. In separate pots, boil the celery, potatoes, and peas, adding salt to each pot. Once the vegetables are cooked, drain the water. I mashed the potatoes using a potato masher, and for the other two types of purée, I used an immersion blender. For each purée, mix in 2 tablespoons of sour cream and 40 grams of butter. After mixing thoroughly, season with salt and pepper.

Bon Appétit!