Sunday, January 18, 2009

Pork with Roots

I've made this recipe quite a few times since I found it on Anne's Food, a big thank you to Anne! It's an excellent recipe, if you like pork and winter vegetables (ie. root vegetables), which I do, the combination works so well together, though I think this should rather have been called Roots with a little Pork. Still good. The balsamic vinegar and honey combine together to give it a good flavour as well. I've also made this with Chinese daikon and kohlrabi; I can't see why you couldn't use parsnips either. Serve with brown rice or a good thick slice of whole-grain bread.

Pork with Roots
250-300 g lean pork, no bones
2 medium carrots
200 g rutabaga
100 g celeriac (celery root)
1 white turnip
1 yellow onion
1 bouillon cube
200 mL water
2 Tbsp balsamic vinegar
dried thyme, oregano and tarragon, a good pinch of each
freshly ground pepper
2 tsp good runny honey
2 Tbsp olive oil

Cut the carrots into thick coins. Dice the rutabaga and turnip into large dice, and the celeriac into small dice. Cut the onion into wedges. Cut the pork into bite-sized pieces.

Heat up the olive oil in a large pot. Brown the meat on all sides. Add the carrot, rutabaga, turnip and onion, and give it a good stir. Add the bouillon cube, the water and the balsamic vinegar. Sprinkle each pinch of dried herbs over the vegetables.

Bring to a boil, cover with a lid and lower heat to low. Let it simmer for 30 minutes, stirring occasionally, or until all the vegetables are soft. If the heat is too high, you may have to add more water.

Season to taste with runny honey and freshly ground pepper.

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