Autumn stew

Perfectly cooked, juicy pork with potatoes, turnips and spicy black roots in a fine vegetable stock.

Time : 90 Minutes

Difficulty : Hard

Number of Portions : 6

Preparation

Ingredients Amount

test

500 g

Turnip

300 g

Black roots

300 g

Potatoes

150 g

Carrots

250 g

Onions

120 g

Snow peas

100 g

Vegetable oil

2 tbsp

White wine, dry

130 ml

Vegetable stock

300 ml

Parsley

2 tbsp

Salt

Pinch

Pepper

Pinch

Instructions

Step 1

Cut the pork into cubes about 1.5 cm. turnip, Peel the salsify, potatoes, carrots and onions.

Rutabaga and Potatoes into 1.5 cm cubes, salsify into 2 cm pieces and the carrots slice.

Finely chop the onion. remove the ends of sugar snap peas then cut into diamonds

with an edge length of 1 cm.

Step 2

Heat the oil in a suitably large saucepan. Seasoned with salt and pepper Sear the meat all over.

Pour in the white wine and vegetable stock and Cook covered for 30 minutes. Add the prepared

vegetables to the meat Pour in some more stock and cook for another 20-25 minutes.

Step 3

Season the stew again and sprinkle in the finely chopped parsley.

Arrange and serve.

Nutrition Values

Proteins

38 g

Carbs

15 g

Fats

84 g

Potassium

305 mg