neck roast with black salsify carrots

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Peel and halve the onions. Put meat, onions, peppercorns and half of the mustard seeds on a fat pan and roast in the preheated oven (electric cooker: 175°C/ gas: level 2) for about 2 1/4 hours.

2. 2

   After half the cooking time, deglaze the roast with the broth and add mustard. In the meantime, clean, wash and slice the carrots and cook in boiling salted water for about 12 minutes. Bring the black salsify briefly to the boil in its own juice.

3. 3

   Wash the parsley, dab dry, put something aside for garnishing and chop the rest of the parsley. Drain the vegetables on a sieve. Take the roast out of the oven, pour the roast stock through a sieve.

4. 4

   Add cream and remaining mustard seeds, bring to the boil, stir in sauce thickener, bring to the boil again and season with salt and pepper. Arrange roast, vegetables sprinkled with parsley and some sauce on a plate, garnish with parsley as desired and add remaining sauce extra.

Nutrition Facts

KCAL
670 kcal

CARBS
14 g

FATS
40 g

PROTEINS
63 g