Celery root baked

Wash the roots, peel them. Wrap them in foil (with the shiny side of the foil to the root).
Bake in a preheated 160 degree oven for about two hours.
We'll break off the legs of the champignons, shake them off the ground and, not mine, peel the skin off the hat.
Cut the mushroom legs into thin rings, cut the caps into 4-6 pieces, depending on the size.
Boil chanterelles in boiling salted water for a couple of minutes. Put the champignons on a plate.
We will cut the celery with washers suitable for serving in 1.5-2 cm thick.

From a bunch of spinach we will select some small beautiful leaves for decoration. The rest of the leaves will break off the legs and fold the leaves separately.

In boiled chanterelles, if necessary, we will cut the legs and remove them to the champignons.

We will cut off the roots of the onion, cut it vertically in half. Peel off the husk. Holding the side where the root was, on the other hand, we make incisions for 2/3 of the thickness of the bulb with a distance of about 3 mm between the incisions. Perpendicular to these cuts, we make similar incisions and cut the onion into cubes, transfer it to a plate.

Cut the veal into narrow strips across the fibers.

Crush the garlic in the husk and easily peel it off.

Boil salted water, add spinach to it. It takes a couple of minutes to blanch. After that, we will throw the spinach into a colander and leave it aside for now.

At the same time, let's dry the pieces of raw smoked pork in a frying pan without oil, constantly turning them over. Or fry them in oil. We put it on a plate. Choose a method that is more suitable for you.

Put butter, veal and garlic on another hot frying pan. After frying for just a minute, transfer the veal to an empty hot frying pan from the pork. Fry until browned.

Put all the mushrooms in a frying pan with garlic and oil, mix.

The veal has already browned, we will remove it to the pork on a plate. Now put the onion in the same pan, add a little vegetable oil and fry the onion until soft.

Then add apple cider vinegar and sugar to the onion, mix and let it caramelize.

Meanwhile, do not forget to mix the mushrooms, as well as add salt and pepper.

We take the garlic out of the mushrooms, throw the mushrooms into a colander to make the oil glass. And we will also throw the onion into another colander.

Mix mushrooms with onions in a saucepan, set aside.

In a clean frying pan, melt the butter and fry the celery on it.

In the second clean frying pan, we will also melt the butter and add cream to it. Put the blanched spinach in the cream and evaporate them.

Now serving:

We will put a flat dish on a water bath. We serve it on it.

Put three tablespoons of spinach-cream sauce on a plate.

Cut the celery on one side for pork chips, put the celery on top of the sauce.

Let's stick pork chips in the slots. Put onion and mushrooms on top of celery.

We spread veal on top of the onion in a couple of pieces.

We put chanterelles and champignons around.

Decorate the top with oiled spinach leaves.

Done! Serve hot. Delicious dishes!