Roast pork neck with Teltower turnips and carrots

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Peel and halve onions and 1 carrot. Wash the tomato. Put onions, tomato, carrot and meat on the fat pan of the oven and roast in the preheated oven (electric: 200°C/ gas: level 3) for 1 1/2 -2 hours. Gradually add 3/8 litres of water. In the meantime, wash parsley and dab dry. Put something aside for garnishing. Finely chop the rest. Put mustard seeds in a pan without fat and roast them until golden brown while stirring. Mix honey, mustard seeds, sambal oelek, salt and parsley. Coat the meat with the paste 30 minutes before the end of the roasting time. Peel and wash the remaining carrots and turnips and cut them into coarse sticks or cut them in half lengthwise. Steam vegetables in little boiling salted water for 15-20 minutes. Remove the roast from the oven and keep it warm for a short time. Dissolve the roast with wine and 1/8 litre of water and put the vegetables through a sieve into a small pot. Bring to the boil, add cream and thicken with the sauce thickener. Bring to the boil again briefly. Season to taste with salt and pepper. Drain the vegetables, toss in fat and arrange on a plate with the roast. Garnish with remaining parsley. Add sauce extra

2. 2

   Dishes: Altalena

3. 3

   Spreader: Mercantile

4. 4

   Cutlery: Seal & Berking

Nutrition Facts

KCAL
730 kcal

CARBS
24 g

FATS
40 g

PROTEINS
63 g