Pork crust roast with roasted vegetables

Name: Pork crust roast with roasted vegetables
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 400 g Mushrooms; 3 large onions; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Oil; 1.5 kg Roast pork crust (from the leg); 2 Garlic cloves; 2 TABLESPOONS medium hot mustard; 1 (approx. 750 g) Hokkaido Pumpkin; 400 g Carrots; 400 g Celeriac; 1 collar Parsley; 2 TEASPOONS Vegetable broth; 3-4 Tbsp Soy sauce; 1.2 kg Potatoes; 1⁄4 l Milk; 2 TABLESPOONS Butter; 1 TEASPOON Cornstarch

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

400 g Mushrooms
3 large onions
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 TABLESPOONS Oil
1.5 kg Roast pork crust (from the leg)
2 Garlic cloves
2 TABLESPOONS medium hot mustard
1 (approx. 750 g) Hokkaido Pumpkin
400 g Carrots
400 g Celeriac
1 collar Parsley
2 TEASPOONS Vegetable broth
3-4 Tbsp Soy sauce
1.2 kg Potatoes
1⁄4 l Milk
2 TABLESPOONS Butter
1 TEASPOON Cornstarch

Directions

1
Clean mushrooms, wash if necessary. Onions peel and halve. Mix mushrooms and onions with bay leaf, salt, pepper and oil. Put them on a fat pan.
2
Dab meat dry. Cut rind diamond-shaped. Rub the meat all around with salt and pepper. Peel garlic, press through and mix with mustard. Spread the sides of the meat thinly and place the roast on the mushroom mixture.
3
Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 3⁄4 hours. Meanwhile wash pumpkin, quarter it, remove seeds and cut into narrow slices. Peel, wash and chop carrots and celery.
4
Wash the parsley and shake dry. Pluck half of the stems into 3-4 pieces each and mix with vegetables, season with salt and pepper. Dissolve stock in 1⁄2 l hot water, stir in soy sauce.
5
After about 1 1⁄4 hours, spread the vegetable mixture around the meat and pour on the broth.
6
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Turn up the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) and continue to cook the roast for approx. 20 minutes. Finely chop the rest of the parsley.
7
Heat the milk. Drain the potatoes. Add butter and milk to the potatoes and mash. Season to taste with salt and nutmeg.
8
Remove the roast and vegetables from the fat pan. Pour frying stock through a sieve into a pot and bring to the boil. Stir starch and 1 tbsp. water until smooth. Bind the stock lightly with it. Season sauce with salt and pepper.
9
Arrange everything and sprinkle with the remaining parsley.