Pork knuckles on braised vegetables

Name: Pork knuckles on braised vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 packs (à 1000 g; 2 pieces each) frozen knuckle of pork, grilled); 750 g small carrots; 200 g Onions; 3 Tomatoes; 2 Bay leaves; 3 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 packs (à 1000 g; 2 pieces each) frozen knuckle of pork, grilled)
750 g small carrots
200 g Onions
3 Tomatoes
2 Bay leaves
3 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Thawing out the knuckles. Peel, wash and cut carrots into pieces. Peel and slice the onions. Wash and cut the tomatoes into eighths. Wash bay leaf and parsley.
2
Put the knuckles and prepared vegetables on a lightly greased deep baking tray. Season vegetables with salt, pepper and the herbs. Bake in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 20 minutes. After 10 minutes add 1/4 litre of water. Serve garnished with parsley