Cannelloni with slow cooked pork, mushrooms and celery root cream

Name: Cannelloni with slow cooked pork, mushrooms and celery root cream
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 6
Ingredients: 250g MISKO Cannelloni; 600 g pork loin; 30 ml olive oil; 200 ml apple cider; 1 onion; 2 cloves of garlic; 1 tablespoon smoked paprika; 1 tablespoon mustard; 1 teaspoon coriander seeds; 1 teaspoon dry marjoram; 1 teaspoon brown sugar; 30 ml Worcestershire sauce; 200g mushrooms; 20 ml olive oil; 250g tomato sauce; 650g celery root; 200 ml cream; 150 ml milk; 10g corn flour; salt; pepper; 250g Graviera cheese; 100 ml cream

Recipe by: Funky Cook

Recipe Categories:

Autumn & Winter Christmas Cooked in the oven Lunch Sunday family meal With meat

120΄ Preparation
Time

45΄ Cooking
Time

medium Difficulty

6 Portions

INGREDIENTS

MISKO Cannelloni

250g MISKO Cannelloni

For the slow cooked pork

600 g pork loin

30 ml olive oil

200 ml apple cider

1 onion

2 cloves of garlic

1 tablespoon smoked paprika

1 tablespoon mustard

1 teaspoon coriander seeds

1 teaspoon dry marjoram

1 teaspoon brown sugar

30 ml Worcestershire sauce

You will also need

200g mushrooms

20 ml olive oil

250g tomato sauce

For the celery root cream

650g celery root

200 ml cream

150 ml milk

10g corn flour

salt

pepper

You will also need

250g Graviera cheese

100 ml cream

METHOD

For the slow cooked pork

Start with the pork, which you will sauté in the olive oil until golden brown on all sides.

Add the spices, the sugar, the Worcestershire sauce and the apple cider, lower the heat and simmer for about 2 hours.

While the meat is still hot, pull the pork apart in small pieces using a fork (shred it) and keep it warm in the pot.

Next, sauté the mushrooms in the olive oil for a few minutes, adding them to the pork with the tomato sauce, and taste and adjust for salt.

Simmer until the sauce thickens and remove from heat.

For the celery root cream

Slice the celery root in large pieces, then boil in salted water until soft and drain.

Mash the celery root and add gradually add the cream.

Dissolve the corn flour in the milk and mix together with the celery root, adding salt and pepper to taste.

Assembly

Spread 4-5 tablespoons of the celery root cream to an oven-proof dish, stuff the cannelloni with the pork, layer them next to each other and pour over any sauce left over from the pork.

Mix the rest of the celery root cream with 100 g grated Graviera cheese and pour over the cannelloni.

Let the cannelloni sit for 30 minutes to soften before baking and preheat the oven at 180^ο C.

Finally sprinkle with the rest of the grated Graviera cheese, pour over the cream and cook for 40-45 minutes in the oven.

Serve and enjoy the cannelloni hot!

Tips:

You may substitute the pork with beef or chicken.

You can also use black beer in place of the apple cider.

If you do not have marjoram, you can use a bit of thyme instead.