Roast pork crust with pea-carrot-vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the roast and pat dry. Cut the rind. Season all around with salt and pepper. Place on the fat pan. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 1/2 hours. In the meantime.

2. 2

   Peel and quarter onions. Put them on the fat pan 3/4 hour before the end of the cooking time. Then pour 100 ml water over the roast every 1/4 hour. For the puree, peel, quarter and wash the potatoes. Cook in boiling salted water for about 20 minutes. Then drain the cooking water. Add milk and mash to a pulp. Season with salt, pepper and nutmeg. For the vegetables peel, wash and slice carrots. Defrost the peas. Cook carrots in 1/2 litre salt water for about 12 minutes. Add peas and cream, bring to the boil briefly.

3. 3

   Season with salt, pepper and nutmeg. For the vegetables peel, wash and slice carrots. Defrost the peas. Cook carrots in 1/2 litre salt water for about 12 minutes. Add peas and cream, bring to the boil briefly. Add sauce thickener while stirring. Season to taste with salt, pepper and sugar. Serve the roast and the resulting stock, vegetables and puree garnished with fresh herbs

Nutrition Facts

KCAL
970 kcal

CARBS
58 g

FATS
54 g

PROTEINS
59 g