Roast ham in burgundy sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the roast and pat dry. Rub with salt and pepper. Place in the fat pan of the oven and pour hot clarified butter over it. Roast in the preheated oven (electric: 225 ° C/ gas: level 4) for about 10 minutes. In the meantime peel and quarter the onions. Fry briefly with the onions. Then deglaze with 1/8 litre wine and water each and continue roasting for 1 1/2 hours (electric cooker: 200 °C/ gas: level 3).

2. 2

   In the meantime peel and halve the potatoes. Peel turnips and carrots. Cut carrots into slices. Clean and wash Romanesco and cut into florets. Peel and finely chop the shallots. Melt the fat and fry the shallots. Add the prepared vegetables and also fry briefly. Season with salt and pepper. Add some water and cook covered for 15 minutes at medium heat. Remove the roast and keep warm. Dissolve the roast with the rest of the wine and 1/4 litre of water. Pour through a sieve. Bring to the boil briefly.

3. 3

   Add the prepared vegetables and also fry briefly. Season with salt and pepper. Add some water and cook covered for 15 minutes at medium heat. Remove the roast and keep warm. Dissolve the roast with the rest of the wine and 1/4 litre of water. Pour through a sieve. Bring to the boil briefly. Stir in mustard. Stir in sauce thickener and bring to the boil again. Season to taste with salt and pepper. Arrange the roast with some sauce and the vegetables on a plate. Garnish with parsley as desired. Serve the rest of the sauce extra

4. 4

   Stir in mustard. Stir in sauce thickener and bring to the boil again. Season to taste with salt and pepper. Arrange the roast with some sauce and the vegetables on a plate. Garnish with parsley as desired. Serve the rest of the sauce extra

5. 5

   E 73,46 g/ F 20,10 g/ KH 28,37 g