Roast pork on leaf spinach

Name: Roast pork on leaf spinach
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7 small onions; 1 small carrot; 7-10 Tbsp 750 g-1 kg roast pork with rind; 7-10 Tbsp salt, pepper, 2 tsp. mustard; 1/2 l clear broth (instant); 1 kg baby potatoes; 1 kg leaf spinach; 2-3 TABLESPOONS Oil; 6-8 TABLESPOONS Whipped cream; 7-10 Tbsp nutmeg, 1 tablespoon flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7 small onions
1 small carrot
7-10 Tbsp 750 g-1 kg roast pork with rind
7-10 Tbsp salt, pepper, 2 tsp. mustard
1/2 l clear broth (instant)
1 kg baby potatoes
1 kg leaf spinach
2-3 TABLESPOONS Oil
6-8 TABLESPOONS Whipped cream
7-10 Tbsp nutmeg, 1 tablespoon flour

Directions

1
Peel, wash and quarter 2 onions and carrot. Wash the meat and pat dry. Season with salt and pepper except for the rind, rub with mustard. Roast everything in the greased flat roaster in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 1/4 hours. Add broth little by little
2
Wash the potatoes and cook for about 20 minutes. Quench, peel. Clean, wash and drain the spinach. Peel 5 onions, cut into slices
3
After about 1 hour, brush the roast with salted water. Fry potatoes in 1-2 tbsp. hot oil until golden brown all around. Season with salt. Fry onions in a pot in 1 tbsp. hot oil. Add spinach, cover and steam for about 5 minutes. Stir in cream. Season to taste
4
Remove the roast. Pass the roast stock and vegetables through a sieve. Bring to the boil. Mix flour and 2 tablespoons of water and thicken the stock. Season to taste. Arrange everything