Celery Puree with Smoked Pork

* Remove the peel from the celery and potatoes, rinse and cut into coarse pieces. Cook separately in salted water.

* Drain the cooking water into a saucepan. Pour in meat, simmer gently at low temperature for 15 min.

* Press celery and potatoes into a suitable bowl. Heat milk and butter and stir into the puree. Season with salt and a pinch of nutmeg.

* Rinse parsley, shake dry, pluck leaves and chop finely. Take the Kassler out of the broth, dry it and cut it into slices. Arrange on plates with celery puree. Sprinkle parsley over the puree.

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