Remove the tendons from the pork cheeks, season with salt, season with pepper and brown in the roaster in enough canola oil. Roughly dice 1/2 celery, 1/2 carrot and shallots and add to the meat.
Sauté briefly, add the garlic and the paradeis pulp and shortly after extinguish with the wine. Put the lid on and steam in the heated stove at 180 °C for 1.5 to 1.75 hours.
If necessary, add a little wine or water a little at a time.
Then keep the meat warm and to make the sauce, simply strain the meat juices and briefly toss a sprig of rosemary in it. Season to taste with salt and freshly ground pepper.
For the puree, peel the Jerusalem artichokes and potatoes, soften in salted water and press through the potato ricer. Stir through with whipping cream and a little bit of pepper, butter, salt and nutmeg.
Cut the remaining vegetables (kohlrabi, carrots, celery, butter beet, parsnips) into large cubes on the spot, blanch briefly and toss in butter. Season with salt, pepper and a pinch of sugar and add both the thyme and the leek bulbs cut into fine rings.
Serve: In the middle of the plate, place a little bit of vegetables, therefore around three pieces of meat alternating with three dumplings of puree. Add a little sauce to the meat and garnish the vegetables with a sprig of rosemary.
Tip: The puree is guaranteed lump-free if you pass it through a sieve.