A flavorful Pork with Vermouth Sauce and a creamy Celeriac and Cassava Mash everyone will love. A complete meal recipe, and a marriage made in heaven.
This post is sponsored by Holland House®
This week I decided to serve more than the usual one dish, and share a lovely, simple dinner with you: a mixture of our beloved classics and a touch of elegance. You too will love this Pork with Vermouth Sauce served with Celeriac and Cassava Mash
The first time I made this delicious mash it was out of necessity. We had eaten rice earlier in the day, and I wanted to serve mashed potatoes, but didn't have any.
I'm not a big fan of cassava (yuca) mash; it tends to be a bit too dry and sticky, although the flavor can be heavenly. So I figured I would mix it with another root I love, which has a more forgiving texture: celeriac. The mash was just what the doctor ordered -- metaphorically speaking. It was the perfect texture and the ingredients were hard to discern once mixed: the sweetness of a good yuca and the lightness of celeriac.
But if you are thinking "light" or "bland", you are wrong. The addition of heavy cream makes it as indulgent as the best mashed potatoes I have eaten -- and I have eaten great mashed potatoes. By the way, you can follow the same recipe to make the world's best mashed potatoes. Word.
And this pork dish is my go-to feed-the-family-and-get-out-of-the-kitchen favorite. It takes all of five minutes (plus the marinating time) to have it on the table. Serve with some green salad or sautéed vegetables and nobody will suspect just how easy it was to make this dinner.
Pork with Vermouth Sauce & Celeriac and Cassava Mash
For the mash
- 3/4 lb [0.75 kg] of cassava (yuca), peeled and chopped
- 3/4 lb [0.75 kg] of celeriac , peeled and chopped
- 1/2 tablespoon table salt (plus more for seasoning at the end)
- 1 cup of heavy cream
- 2 tablespoon of dry onion powder
- 1/4 cup of chopped chives
For the pork
- 12 very thin pork scallopini
- 1/2 teaspoon coarse sea salt (plus more for seasoning at the end)
- 1/2 teaspoon freshly cracked pepper
- 1 teaspoon of dry , minced tarragon
- 3 tablespoons oil for frying
- 1 tablespoon of sugar
- 2 tablespoons of all-purpose flour
- 2 cups of Holland House Cooking Vermouth
For the mash
- Boil cassava (yuca) and celeriac until they are very soft, adding 1/2 tablespoon table salt to the water.
- Add heavy cream and onion powder and mix well using a wooden spoon. Taste and season with salt to taste if you find it necessary.
- Sprinkle with chopped chives before serving.
For the pork
- Season pork scallopini with 1/2 teaspoon coarse sea salt, pepper and tarragon. Let it rest in the fridge for an hour.
- Heat oil in a heavy skillet over high heat. Sprinkle sugar on the oil, and heat until the sugar browns, being careful that it does not burn.
- Spread the scallopini on the skillet and brown cook until it browns on one side (approx. 40 seconds), turn and brown on the other side.
- Lower heat to medium. Sprinkle flour on the scallopini and cook turning until the flour is no longer white.
- Pour in vermouth and cook stirring until it starts to thicken (about 1 min). Remove from the heat and serve.