Roast pork with caramelized vegetables

Name: Roast pork with caramelized vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg released Kasselerbraten (let bones be added); 500 g Potatoes; 500 g Carrots; 7-10 Tbsp Salt; 1 collar Spring onions; 375 g Mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 collar Parsley; 100 g Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg released Kasselerbraten (let bones be added)
500 g Potatoes
500 g Carrots
7-10 Tbsp Salt
1 collar Spring onions
375 g Mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 collar Parsley
100 g Sugar

Directions

1
Wash the roast and pat dry. Place the bones on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime, peel and wash the potatoes and carrots. Cut potatoes in half, cut carrots into sticks.
2
Cook both in boiling salted water for about 12 minutes. Clean and wash spring onions and cut into bite-sized pieces. Clean and wash mushrooms as well. Fry the mushrooms in hot oil while turning for 5 minutes. Season with salt and pepper. Add spring onions, carrots and potatoes also in portions for about 5 minutes in the frying fat. After 45 minutes, deglaze the roast with 1/4 litre water. Wash and chop parsley. Sprinkle over the roast. Melt the sugar in a large pan until golden brown.
3
After 45 minutes, deglaze the roast with 1/4 litre water. Wash and chop parsley. Sprinkle over the roast. Melt the sugar in a large pan until golden brown. Deglaze with the frying fat and simmer for 2-3 minutes. Swivel the vegetables in it. Arrange on a plate with the roast