Roast crust with Brussels sprouts

Name: Roast crust with Brussels sprouts
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 800 g - 1 kg roast pork (with rind); 7-10 Tbsp salt, white pepper; 3 medium-sized onions; 1 small stick of leek; 1 medium-sized carrot; 1 TEASPOON Herbs of Provence; 1 kg Brussels sprouts; 1-2 TABLESPOONS butter/margarine; 1 TABLESPOON Flour; 2-3 TABLESPOONS Fresh cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

800 g - 1 kg roast pork (with rind)
7-10 Tbsp salt, white pepper
3 medium-sized onions
1 small stick of leek
1 medium-sized carrot
1 TEASPOON Herbs of Provence
1 kg Brussels sprouts
1-2 TABLESPOONS butter/margarine
1 TABLESPOON Flour
2-3 TABLESPOONS Fresh cream

Directions

1
Wash the meat, dab dry. Cut rind crosswise. Rub meat with salt and pepper. Place in a roasting pan. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 3/4-2 hours open
2
Peel and quarter 2 onions. Clean or peel, wash and chop the vegetables. Add the onions and herbs to the meat after about 30 minutes. Gradually add approx. 600 ml water
3
Clean cabbage, wash it. Peel and chop 1 onion. Fry in hot fat. Add the cabbage and a little salt water, cover and stew for about 20 minutes
4
Remove the roast. Sieve the stock, bring to the boil. Stir flour and 2 tablespoons of water until smooth, stir in. Simmer for 5 minutes. Season to taste, stir in crème fraiche. Serves with: Potatoes
5
Drink: cold beer