Roast pork with black salsify 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 ginger, grate finely and rub into the roast. Clean, wash and cut the soup greens into large pieces. Put the vegetables in the fat pan of the oven. Place the roast on a grid and bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 2 hours. After 10 minutes, add approx. 1/4 litre of water.

2. 2

   Brush the black salsifies thoroughly, peel them and place them in vinegar water so that they do not get dark. Cut the black salsifies into approx. 4 cm long pieces. Cook in boiling salted water for about 20 minutes. Clean, peel and slice the carrots diagonally. Add the carrots approx. 10 minutes before the end of the cooking time and cook until done. Remove the roast from the oven and let it rest for a while wrapped in aluminium foil. Pour gravy through a sieve into a pot. Dissolve the rest of the roast with approx. 3/8 litres of water and also pour it through a sieve into the gravy. Add cream, bring to the boil and stir in the sauce thickener. Bring to the boil again briefly and season with salt and pepper. Wash parsley, dab dry and chop finely, except for a little bit for garnishing.

3. 3

   Remove the roast from the oven and let it rest for a while wrapped in aluminium foil. Pour gravy through a sieve into a pot. Dissolve the rest of the roast with approx. 3/8 litres of water and also pour it through a sieve into the gravy. Add cream, bring to the boil and stir in the sauce thickener. Bring to the boil again briefly and season with salt and pepper. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Mix vegetables and chopped parsley. Cut the roast into slices and arrange on a plate with vegetables. Foam butter and pour over the vegetables. Serve garnished with parsley. Serve with boiled potatoes

4. 4

   Mix vegetables and chopped parsley. Cut the roast into slices and arrange on a plate with vegetables. Foam butter and pour over the vegetables. Serve garnished with parsley. Serve with boiled potatoes

5. 5

   Glasses: Inta Cado