Rosemary Pork Fillet with Mashed Celeriac and Roasted Parsnips

Mashed the shit out of loads of peppercorns, coarse salt, albout half a bulb of garlic, and the leaves of about 3 sprigs of fresh rosemary in my new pestle and mortar.

Put the whole pork fillet in a large bowl and rubbed the mixture all over the pork and into all the cracks of the fillet. Wrapped tightly in tinfoil and placed in tray.

Prepared some parsnips peeling and cutting down the middle in half (quarters for any very large ones). Put all the parsnips in the same bowl with a little remaining mixture and added some olive oil. Tossed well to cover in the oil and placed onto oven tray cut side down. This all goes in the oven for 30 minutes.

Meanwhile I prepared a celeriac by cutting the odd-looking base off and peeling with a knife. Cut into large pieces and popped in a large pot with a little shallot and garlic and some chicken stock. Left to the side to cook later.

After 30mins took out the oven tray and unwrapped the pork fillet and put back in oven for another 20mins.

I washed out the tinfoil into the pot with celeriac in, topped up with boiling water, and boiled for 20mins. Mashed the celeriac with a little butter and milk, it didn't get creamy but kind of smashed is the best way to describe it. Delicious! I was afraid it gonna taste of celery as that how it smelt raw but it didn't taste too strong and was nice. What sweetened the deal is that it contains only 25% of the carbs compared to potatoes -important for me as I have become quite fat from being obsessed with food of late.

Took out the oven tray. Sliced the fillet into thick medallions, fucking gorgeous! Totally over-seasoned and delicious. The parsnips were nicely softened and sweetened from the roasting -an old trick I picked up. I also tried roasting a few pieces of celeriac which really sweetened! I highly recommend it and must investigate further..

This made about 3 dinners.

Oh yeah, made a gravy as well. Scrubbed the shit outta the oven dish with a little boiling water to lift the fillet brown stuffs and poured into small pot, added a finely chopped shallot and a couple of garlic cloves and boiled for a while. Added some cornflour and watered down with a little balsamic vinegar and soy sauce. A little strong tasting but I'll use sparingly rather than water it down.