- For the Lentil Ragout: In a small saucepan over medium heat, combine the diced onion, carrots, celery root and mushrooms with olive oil and season with salt and pepper. Cook until tender, stirring often. Add the lentils, cream, demi-glace and mustard, bring to a simmer. Season the ragout with the Tabasco, Sherry vinegar and the zest of one quarter of an orange. Adjust the seasoning, if necessary and reserve warm.
- For the Parsley Purée: Drop the picked parsley leaves into a small saucepan of boiling water and cook until tender, around 3 minutes. Drain the leaves and chill them in some ice water. Squeeze them dry and then combine the parsley in a small food processor, blender or hand blender. Purée with the water until smooth and then stream in the brown butter* (or olive oil) and season with salt and pepper. Reserve.
- For the Glazed Pork Belly: Using a sharp knife, make some small, shallow incisions into the skin side of each portion of pork belly in a crisscross pattern. Using a medium sauté pan, start to render the fat over medium-low heat, skin side down until it starts to get crispy. Increase the heat to medium and gently sear the belly on all sides. When each face is evenly colored, deglaze the pan with the Sherry vinegar. When the vinegar has almost reduced, remove the pan from the heat, add the demi-glace and spoon the sauce over the meat until it is well coated.
- For the Root Vegetables: In a medium sauté pan, heat 1 tbsp of olive oil. Add the whole button mushrooms and season with salt and pepper. Cook over medium heat until they start to brown. Add the cooked pearl onions and baby carrots and adjust the seasoning if necessary and continue to cook for another 3 minutes. Squeeze the juice of two oranges over the vegetable mix and then swirl in one tablespoon of butter. Reduce the liquid over the vegetables until they are well glazed.
- For the Mustard Jus: Combine the demi-glace, cream and mustard in a small saucepan and season with the Worcestershire, Tabasco, and Sherry vinegar. Bring to a simmer, whisk in the butter and adjust the seasoning, if necessary.
- For the Presentation: Arrange the lentil ragout in a line down the middle of each warmed dinner plate and place the glazed pork belly in the center. Arrange two carrots on either side and then divide the pearl onions and mushrooms between the two plates, keeping them in line with the lentils. Place 4-5 dollops of parsley purée on each plate and drizzle some mustard jus around. Decorate with the picked parsley leaves, celery root chips† and cocktail onion petals, as desired.
*To make brown butter place the butter in a small saucepan over medium heat. When the butter melts and starts to become foamy, stir it to help it color evenly. When the solids in the butter start to turn brown and the aroma becomes nutty, remove it from the heat and reserve.
†To make your own celery root chips, slice the remaining celery root very thinly using a knife or mandoline and then cut into the shape or size of your choice. Fry the chips using a deep fryer set to 350°F (or carefully using a pot with high sides, you will only need a couple of inches of oil in the bottom to shallow fry). When the chips start to brown, scoop them out and drain them on a paper-lined plate, season with salt to taste.