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Braised pork knuckles with squash puree
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 619
  • Fat about 28g
  • Carbohydrates about 43g
  • Protein about 47g
This is needed
This is needed for 4 people
To prepare the vegetables
  • 2 onion
  • 500 g celeriac
  • 1 garlic clove
  • 300 g carrots
Pork knuckles
  • 1 kg pork knuckles
  • 1 tsp salt
  • a little pepper
  • 1 tbsp white flour
  • clarified butter for frying
To braise the meat
  • 2 bay leaves
  • 1 dl white wine
  • 2 dl vegetable bouillon
  • salt and pepper to taste
To roast the squash
  • 1 tbsp olive oil
  • 1 kg squash (e.g. butternut)
Squash purée
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 pinch chilli powder
  • a little pepper
Crispy crumble topping
  • 2 garlic clove
  • 8 sage leaf
  • 3 tbsp pumpkin seeds
  • 2 tbsp olive oil
  • 3 tbsp panko breadcrumbs or regular breadcrumbs
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
To prepare the vegetables
Thinly slice the onion and garlic. Peel and chop the celeriac and carrots.
Pork knuckles
Season the meat and dust with flour. Heat the clarified butter in a pan. Brown the knuckles for approx. 2 mins. on each side. Remove, reduce the heat, wipe the cooking fat from the pan, add a little clarified butter.
To braise the meat
Add the onion and garlic, sauté briefly. Add the celeriac and carrots, cook briefly. Add the bay leaf, pour in the wine and stock, bring to the boil.
Reduce the heat, return the meat to the pan. Cover and braise over a low heat for approx. 2 hrs. Remove the lid approx. 30 mins. before the cooking time is up. Season the sauce.
To roast the squash
Peel and chop the squash, mix with the oil, transfer to a baking tray lined with baking paper. To bake Approx. 30 mins. in the upper half of an oven preheated to 200°C. Remove.
Squash purée
Remove the squash, puree, stir in the nutmeg and chilli powder, season.
Crispy crumble topping
Coarsely chop the pumpkin seeds, press the garlic and finely chop the sage leaves. Heat the oil in a frying pan. Fry the pumpkin seeds, garlic, sage and breadcrumbs for approx. 5 mins., stirring until crispy, season with salt. Serve the pork knuckles with the squash puree, add the crispy crumble topping.