Neck roast with colorful vegetables

Name: Neck roast with colorful vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Roast pork neck; 2 kg Salt; 7-10 Tbsp coarsely ground coloured pepper; 1 (approx. 600 g) cauliflower; 250 g Carrots; 200 g green beans; 1 Onion; 30 g Butter or margarine; 40 g Flour; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp ground white pepper; 1 collar Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Roast pork neck
2 kg Salt
7-10 Tbsp coarsely ground coloured pepper
1 (approx. 600 g) cauliflower
250 g Carrots
200 g green beans
1 Onion
30 g Butter or margarine
40 g Flour
1/4 l Vegetable broth (instant)
250 g Whipped cream
2 TABLESPOONS medium hot mustard
7-10 Tbsp ground white pepper
1 collar Parsley

Directions

1
Pat the roast dry. Sprinkle with some salt and coloured pepper. Sprinkle the rest of the salt on a fat pan. Place the roast on top and cook in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 1/2 hours. In the meantime, clean and wash or peel the vegetables.
2
Cut cauliflower into florets, carrots into slices. Cut the beans in half if necessary. Cook vegetables in boiling salted water for about 15 minutes. Peel and finely chop the onion. Fry in hot fat. Dust with flour and sauté briefly. Add stock and cream and let it swell for about 10 minutes while stirring at low heat. Stir in mustard. Season sauce with salt and pepper. Wash parsley, dab dry and chop.
3
Add stock and cream and let it swell for about 10 minutes while stirring at low heat. Stir in mustard. Season sauce with salt and pepper. Wash parsley, dab dry and chop. Add to the sauce. Drain the vegetables, drain and mix with the sauce. Cut the roast open, add the vegetables