Roast pork with apples and celery root mash

Turn the oven on to 190 °C convection. Take the roast out of the fridge, remove the string if needed and pat it dry with paper towels.

Rub the roast all over with the dried thyme (1 tsp), salt and pepper.

Heat the 2 tbsp of olive oil in the Dutch oven over high heat. Sear the roast 2 to 3 min per side, until nicely browned.

Put the Dutch oven in the oven, uncovered, for 45 min. The pork should be cooked through, with no pink, at least 70 °C inside.

Peel the celery root (320 g) with the vegetable peeler and cut it into 2 cm cubes. Drop them into a saucepan of cold salted water.

Bring the water to a boil, then cook over medium heat until a knife slides in with no resistance. Drain well in the colander.

Cut the 2 apples into wedges, skin on, seeds removed. After 30 min in the oven, scatter them around the roast and keep cooking.

Mash the drained celery root with the butter (15 g) and crème fraîche (11 cl). Season with salt and pepper and keep warm in the covered saucepan.

Take out the Dutch oven, cover the roast with foil and let it rest 10 min. Then slice it and spoon the pan juices over it.

Divide the mash, pork slices and roasted apples between two plates. Drizzle with the juices from the pot.