neck roast from the clay pot

Name: neck roast from the clay pot
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Roast neck; 2 stem(s) Parsley; 2 stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON medium hot mustard; 500 g Potatoes; 500 g Soup Greens; 6 Juniper berries; 1-2 Bay leaves; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Roast neck
2 stem(s) Parsley
2 stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON medium hot mustard
500 g Potatoes
500 g Soup Greens
6 Juniper berries
1-2 Bay leaves
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Wash and chop the herbs. Rub meat with salt, pepper and mustard, sprinkle with herbs. Peel, wash and quarter potatoes. Put potatoes and roast in a watered clay pot. Pour 200 ml lightly salted water.
2
Close the lid and place in the cold oven. Cook in the electric cooker at 200 ° C (gas: level 3) for about 2 hours. In the meantime, clean, wash and cut the soup greens into pieces. After 1 hour add them to the pot. Season with juniper berries and bay leaf. Serve garnished with parsley