Parisian ham with fine vegetables

Name: Parisian ham with fine vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 7
Ingredients: 1 collar Soup Greens; 1 Bay leaf; 1 TEASPOON Allspice seeds; 1 TABLESPOON Peppercorns; 7-10 Tbsp Salt; 1.5-2 kg g; 7-10 Tbsp pre-order from the butcher); 100 g soft butter; 2 TABLESPOONS Dijon mustard, 1 egg; 5 TABLESPOONS breadcrumbs, pepper; 4 medium-sized carrots; 1 cauliflower; 2 Federation Spring onions; 150 g frozen peas; 7-10 Tbsp Chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 7

1 collar Soup Greens
1 Bay leaf
1 TEASPOON Allspice seeds
1 TABLESPOON Peppercorns
7-10 Tbsp Salt
1.5-2 kg g
7-10 Tbsp pre-order from the butcher)
100 g soft butter
2 TABLESPOONS Dijon mustard, 1 egg
5 TABLESPOONS breadcrumbs, pepper
4 medium-sized carrots
1 cauliflower
2 Federation Spring onions
150 g frozen peas
7-10 Tbsp Chervil

Directions

1
Soup greens clean or peel, wash and roughly cut. Boil up with spices, some salt and about 2 l water in a big pot. Rinse meat, add and cook covered for about 1 1/2 hours. Skim the resulting foam several times
2
Remove the meat from the broth. Remove fat edge and rind. Sieve the stock and measure out approx. 1 l. Knead butter, mustard, egg, breadcrumbs, salt and pepper. Spread on the meat. On the fat pan
3
Peel or clean and wash the carrots, cauliflower and spring onions. Cut carrots into slices, divide cauliflower into florets and halve spring onions
4
Bring the stock to the boil. Simmer carrots and cauliflower for about 10 minutes. Add spring onions and peas and cook for about 5 minutes. Arrange everything with some broth and garnish with chervil. Goes well with potatoes
5
Drink: cool rosé wine, for example from the Loire