Roast pork with prunes and celery root mash

Turn the oven on to 180 °C, convection if you can. Take the roast out of the fridge so it's not ice cold.

Season the roast with salt and pepper on all sides, then rub it with the dried thyme (1 tsp total).

Heat the olive oil (1 tbsp) in the Dutch oven over high heat. Sear the roast 2 to 3 min per side, until nicely browned.

Turn off the heat, drizzle the roast with the honey (1 tbsp) and add the prunes around it with 10 cl of water. Put the Dutch oven in the oven at 180 °C.

While the roast cooks, peel the celery root (380 g) with the vegetable peeler, then cut it into 2 cm cubes.

Fill a saucepan with water, add a pinch of salt and bring it to a boil. Drop in the celery root cubes and simmer until a knife slides in with no resistance.

Drain the celery root well in the colander and let it steam 2 min so it dries out. Put it back in the empty saucepan.

Mash the celery root with a fork or potato masher. Add all the butter (30 g) and all the crème fraîche (9 cl), add pepper and stir over low heat.

Check that the roast hits at least 70 °C inside, with no pink, otherwise give it another 5 to 10 min. Take it out, cover it with foil for 10 min, then slice it.

Divide the mash between two plates and lay the roast slices on top. Spoon the prunes and pan juices over everything.