Crusted roast with wild herbs and sea salt

Name: Crusted roast with wild herbs and sea salt
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 1.5 kg Roast pork crust; 7-10 Tbsp Herbal sea salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 1 kg Cutting beans; 7-10 Tbsp Salt; 1 kg floury potatoes; 500 Celeriac; 1 Onion; 1 TABLESPOON + 50 g butter or margarine; 7-10 Tbsp freshly grated nutmeg; 250 ml Vegetable broth (instant); 3 go. Tsp cornstarch; 6 TABLESPOONS Whipped cream; 150 ml Milk; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 6

1.5 kg Roast pork crust
7-10 Tbsp Herbal sea salt
7-10 Tbsp Pepper
1 collar Soup Greens
1 kg Cutting beans
7-10 Tbsp Salt
1 kg floury potatoes
500 Celeriac
1 Onion
1 TABLESPOON + 50 g butter or margarine
7-10 Tbsp freshly grated nutmeg
250 ml Vegetable broth (instant)
3 go. Tsp cornstarch
6 TABLESPOONS Whipped cream
150 ml Milk
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash meat, dab dry, cut rind with a sharp knife into a diamond shape, season with herbal salt and pepper. Place the meat in the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 1 1/2 hours. Clean, wash and chop the soup greens and after 10 minutes spread them around the roast
2
Increase the oven temperature after 1 hour (electric oven: 225 °C/ circulating air: 200 °C/ gas: level 4). Switch on the grill for the last 10 minutes. Wash, clean and chop the beans. Cook in boiling salted water for about 8 minutes. Peel and wash potatoes and cook in boiling salted water for about 20 minutes. Celery clean, peel and cut into cubes. After 10 minutes cooking time add to the potatoes. Peel onion and cut into fine cubes. Heat 1 tablespoon of fat and sauté the onion cubes briefly until translucent. Add the beans and stew for about 5 minutes in a closed pot. Season to taste with salt and nutmeg. Remove the finished roast from the tray and wrap in aluminium foil. Dissolve the roast with broth. Pour through a sieve and bring to the boil. Stir the starch and a little water until smooth and thicken the sauce, bring to the boil again. Season with salt and pepper and refine with cream. Heat milk and 50 g fat. Drain potato water. Add hot milk to potatoes and celery, mash finely with a potato masher. Season with salt. Cut the roast open and arrange on a plate with sauce and vegetables. Add puree
3
Preparation time approx. 1 hour 50 minutes