Pork, celeriac and apple bake

It was back in 2011 that Eddie wrote about 'Great Grub Celeriac' and still to this day it is one of our favourite lower carb vegetables. I saw this recipe which combines pork, crisp apple and celeriac, and thought Yum! Perfect for two, or just amend the recipe to suit you. The cooking aroma is great and with Autumn, in the UK, being just around the corner could be perfect for those cooler nights. Having said that, I think, a dish like this can be enjoyed at any time of year.
 
Ingredients: 

Serves Two

1/2 celeriac head
3 tbsp. olive oil
4 garlic cloves, thinly sliced
1 lemon, zested
salt and pepper
2 Granny Smith apples, cored and thinly sliced (no need to peel)
3 rosemary sprigs
2 pork chops

Method:

1. Preheat the oven to gas 4, 180°C, fan 160°C. Cut the celeriac in half and place it cut-side down on a chopping board. Use a knife to cut off the peel, then cut in half again and slice the celeriac as thinly as you can – the thinner it is, the quicker it will cook.

2. Pour 1 tbsp. olive oil on to a baking tray and layer the celeriac all over its base. Scatter the sliced garlic and lemon zest, sprinkle over salt and pepper and then layer the apple slices on top.
3. Scrunch up the rosemary sprigs in your hands to release the oils and scatter them around the apples. Place the pork chops on top of the apples and season again with salt and pepper. Pour over the rest of the oil. Cook for 25-30 minutes or until the celeriac is soft and the pork is cooked through.

Each serving: Carbohydrate 16.7g Protein 30.3g Fibre 3.1g Fat 49.7g
From an original Tesco real food recipe here

We bring a variety of recipe ideas to this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan