for 4 person

To prepare the vegetables

2	onion
1	garlic clove
500 g	celeriac
300 g	carrot

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 leaf
1 dl	white wine
2 dl	vegetable bouillon

salt and pepper to taste

To roast the squash

1 kg	squash (e.g. butternut)
1 tbsp	olive oil

Squash purée

¼ tsp	nutmeg
1 pinch	chilli powder
½ tsp	salt
a little	pepper

Crispy crumble topping

3 tbsp	pumpkin seeds
2	garlic clove
8	sage leaf
2 tbsp	olive oil
3 tbsp	panko breadcrumbs or regular breadcrumbs
¼ tsp	sea salt

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.

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