Roast with leek vegetables

Name: Roast with leek vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Roast neck; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/8 l White wine; 1/2 l clear meat broth (instant); 800 g Leeks (leek); 20 g Butter or margarine; 20 g Flour; 2 stem(s) Parsley, thyme and oregano

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Roast neck
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/8 l White wine
1/2 l clear meat broth (instant)
800 g Leeks (leek)
20 g Butter or margarine
20 g Flour
2 stem(s) Parsley, thyme and oregano

Directions

1
Wash the roast and pat dry. Heat lard in a roasting pan. Brown the meat thoroughly all around. Season with salt, pepper and paprika. Deglaze with white wine and stock.
2
Braise in a closed pot for about 1 1/2 hours. Gradually pour on 1/8-1/4 litre of hot water. In the meantime clean, wash and cut leek into rings. Cook in 300 ml boiling salted water for about 15 minutes. Add about 1/4 litre of the roast stock. Knead fat and flour to a dumpling. Add to the vegetables and cook while stirring until the sauce thickens. Season with salt and pepper. Wash and chop the herbs. During the last 1/2 hour spread herbs on the roast.
3
Knead fat and flour to a dumpling. Add to the vegetables and cook while stirring until the sauce thickens. Season with salt and pepper. Wash and chop the herbs. During the last 1/2 hour spread herbs on the roast. Arrange roast and vegetables on a plate. Garnish with parsley
4
49 E g/ 44 F g/ KH 8 g