Roast pork with spinach, carrots and parsley roots
easy
120 mins
120 mins
Ingredients
- 1 kg released pork neck roast (let bones be added)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS medium hot mustard
- 6 Onions
- 2 Bay leaves
- 500 g Carrots
- 1 bundle (approx. 500 g) Parsley roots
- 1 pinch Sugar
- 2 TABLESPOONS Butter or margarine
- 750 g Cut spinach
- 1 TABLESPOON Oil
- 7-10 Tbsp Lemon Pepper
- 200 g Whipped cream
- 1 heaped tbsp. flour
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat, dab dry and rub with salt, pepper and 1 tablespoon of mustard. Place on the fat pan of the preheated oven (electric cooker: 200 °C/ gas: level 3). Braise for about 1 1/2 hours. Peel and quarter 4 onions and place them with bay leaf and bone on the fat pan. Pour 600 ml water over the roast bit by bit. In the meantime, for the vegetables, peel, wash and slice the carrots and parsley roots.
- 2
Cook in boiling salted water, seasoned with a little sugar, for about 8 minutes. Shortly before serving, toss in hot fat. Wash and sort the spinach. Peel and chop the remaining onions and fry them in hot oil. Add the spinach and let it collapse. Season to taste with salt and lemon pepper. Shortly before serving, shape into balls with a scoop. Remove the roast and keep warm. Pour the roast stock through a sieve, add cream and bring to the boil. Whisk the flour in some water and thicken the sauce with it. Season to taste with salt, pepper and remaining mustard. Cut the roast open and arrange on a plate with some sauce and the vegetables.
- 3
Shortly before serving, shape into balls with a scoop. Remove the roast and keep warm. Pour the roast stock through a sieve, add cream and bring to the boil. Whisk the flour in some water and thicken the sauce with it. Season to taste with salt, pepper and remaining mustard. Cut the roast open and arrange on a plate with some sauce and the vegetables. Garnish with parsley. Remaining sauce extra is enough
- 4
Record: Bernardaud
More Delicious Recipes
