Roast pork neck with spring vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the herbs, dab dry and chop. Peel garlic and chop finely. Wash lemon hot, dab dry and peel with a zest ripper. Cut lemon into slices. Add lemon peel to the herb mixture. Rub the roast with salt and pepper, place on an oiled fat pan of the oven, spread the herb mixture on the roast.

2. 2

   Place lemon slices around it. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. After about 1 hour, pour 1/4 litre of hot water on the roast. Peel carrots and kohlrabi. Cut carrots in half lengthwise if necessary, cut kohlrabi into pieces. Cook together in boiling salted water for about 15 minutes. Take the roast out of the oven and off the fat pan, pour the roast stock through a sieve into a pot. Pour in broth. Stir in crème fraîche and bring to the boil, thicken with sauce thickener. Season to taste with salt and pepper. Drain the vegetables and let them drain well.

3. 3

   Take the roast out of the oven and off the fat pan, pour the roast stock through a sieve into a pot. Pour in broth. Stir in crème fraîche and bring to the boil, thicken with sauce thickener. Season to taste with salt and pepper. Drain the vegetables and let them drain well. Clean, wash and chop the spring onions. Heat butter in a large pan. Sauté the spring onions for a few minutes. Add the kohlrabi and carrots, toss briefly. Cut the roast open and arrange on a plate with the vegetables. Add sauce

4. 4

   Clean, wash and chop the spring onions. Heat butter in a large pan. Sauté the spring onions for a few minutes. Add the kohlrabi and carrots, toss briefly. Cut the roast open and arrange on a plate with the vegetables. Add sauce

Nutrition Facts

KCAL
740 kcal

CARBS
16 g

FATS
53 g

PROTEINS
50 g