1 cup celery root, cut into 1/2-inch cubes
1 cup parsnip, cut into rounds and half-rounds
1 loose cup salt pork, cut into 1/2-inch cubes
1 leek, white part only, diced
1 lb wild mushrooms, roughly chopped
1 cup vegetable stock
1/2 cup mascarpone
1 tbsp butter
1 cup shredded chard
1 tbsp fresh thyme
olive oil for sauté
1. Blanch celery root and parsnip in boiling water for a few minutes, until not quite fork tender. Drain and set aside. Note: this step can be omitted if root vegetables are cut to specification.
2. Meanwhile, sauté salt pork in a lightly oiled pan over medium heat, allowing fat to render and meat to brown until edges are crispy.
3. Add diced leek and cook together until soft.
4. Add wild mushrooms and cook several minutes, until mushrooms release their water and all liquid is cooked off. Remove mixture to a bowl.
5. In same pan, melt butter over medium heat and add blanched root vegetables. Cook until lightly browned, turning a few times with a spatula.
6. Return pork-leek-mushroom mixture to pan. Add vegetable stock and allow to cook down. Next add mascarpone and stir together. Mix in shredded chard. Season with thyme and several gratings of nutmeg. Adjust for salt. Consistency should be creamy, even slightly soupy. Increase stock or mascarpone if necessary.
7. Spoon into greased ramekins, cover with breadcrumbs (preferable homemade), and bake at 375 degrees for 20 minutes, checking to make sure top doesn't burn.
Makes 4 small ramekins. Serve with good bread and defibrillator.
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