Roast pork with rind and oven vegetables

Name: Roast pork with rind and oven vegetables
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 400 g Carrots; 8 Garlic cloves; 4 Onions; 3 (approx. 550 g) beetroot; 375 g Parsnips; 2–3 Branches of rosemary; 7-10 Tbsp some laurel leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 kg Roast pork crust (from the leg); 900 ml Vegetable broth; 1.2 kg waxy potatoes; 100 g Gruyère cheese; 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 7-10 Tbsp grated nutmeg

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

400 g Carrots
8 Garlic cloves
4 Onions
3 (approx. 550 g) beetroot
375 g Parsnips
2–3 Branches of rosemary
7-10 Tbsp some laurel leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 kg Roast pork crust (from the leg)
900 ml Vegetable broth
1.2 kg waxy potatoes
100 g Gruyère cheese
30 g Butter or margarine
30 g Flour
100 g Whipped cream
7-10 Tbsp grated nutmeg

Directions

1
Peel and wash the carrots and cut them in half lengthwise. Peel garlic. Peel and quarter onions. Peel beetroot, cut into slices. Parsnips peel, wash and cut into large pieces. Wash rosemary, shake dry and pluck the needles from the twigs. Put vegetables, garlic, rosemary and bay leaf in a bowl, season with salt and pepper and mix well
2
Wash the meat, dab dry. Cut the rind into strips close together. Rub with salt and pepper. Place on a fat pan and spread vegetables around it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours. After half of the frying time, deglaze the roast with 500 ml broth. Turn the oven on (electric range: 225 °C/ convection oven: 200 °C/ gas: stage 4) and roast for another 20 minutes
3
In the meantime, wash the potatoes thoroughly and cook them in boiling water for 20-25 minutes. Drain, quench briefly, peel and slice the potatoes. Grate cheese. Melt the fat in a pot, dust with flour, sweat on and gradually add 400 ml stock and cream, stirring continuously. Bring to the boil, season with salt, pepper and nutmeg. Let simmer for 1-2 minutes. Stir in cheese
4
Add potato slices to the sauce, mix carefully and place in an ovenproof dish. Remove the roast from the oven, wrap it in aluminium foil and tear open the top so that the crust does not become soft. Bake the potatoes in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Cut the roast open. Arrange roast and vegetables on the fat pan. Add potatoes