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Larded pork roulades, celery purée, braised sucrine

Home > Life style > Recipes > Larded pork roulades, celery purée, braised sucrine
Recipe proposed by : Nanie Cuisine
Recipe type : White meats

Preparation time : 30 minutes
Difficulty : Easy
Cooking time : 45 minutes
Cooking cost : Affordable


Serves 4:
- 4 thin pork cutlets
- 250 g stuffing or sausage meat
- 8 thin slices of bacon
- ½ celeriac
- 1 sucrine
- 2 tablespoons milk
- 30 g butter
- 2 tablespoons oil
- salt
- white pepper.


  • Divide the stuffing into four equal parts.
  • Form balls and place them in the centre of the pork cutlet. Close tightly.
  • Surround with two thin slices of bacon.
  • Tie up each paupiette. Set aside in the refrigerator.
  • Peel and dice the celeriac. Place it in a steaming basket.
  • Place the pork paupiettes in the basket. Steam for 30 minutes.
  • Remove the diced celery, blend it finely with the milk, salt and white pepper.
  • Heat the butter and oil in a pan. Place the pork paupiettes in the pan and brown them on both sides for a few minutes, basting with the cooking juices.
  • Season with salt and pepper.
  • Wash and drain the sucrine.
  • Cut it into quarters and roast it in the pan with the paupiettes.
  • Arrange the celery purée on a hot serving plate. Add the pork roulades and the braised sucrine.
  • Serve hot with Initiales Red 2016.


  • To obtain a finer purée, it can be passed through a sieve.
  • For a more gourmet version, serve with the cooking juice.
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Larded pork roulades, celery purée, braised sucrine

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