RCI-VG.004.1177.001
Sara's Mixed Vegetables
Sara's Mixed Vegetables from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- dag smoked meat (e.g. ribs or off-cuts)50 unit
- 6 cups
- mild vinegar4 tablespoons
- 1 unit
- 1 unit
- 2 unit
- parsley root1 unitshredded
- celery root1 unitcut in cubes
- leek1 unitcut in cubes
- onion1 unitcut in 4 pieces
- yellow kohlrabi1 unitcut in cubes
- dag yellow or red carrots30 unit
- kale1 smallshreded
- dag potatoes50 unitcut in cubes
- sour horseradish to taste1 unit
Method
1
Peel and roughly chop the celery root, parsley root, onion, and leek into large chunks. Wash the kale thoroughly and tear into manageable pieces.
10 minutes
2
Place the pork into a large roasting pan or heavy-bottomed pot. Season generously with salt on all sides.
3 minutes
3
Arrange the chopped celery root, parsley root, onion, and leek around the pork in the pan. Add the kale on top of and around the vegetables.
5 minutes
4
Add the bay leaves and thyme sprigs to the pan, tucking them among the vegetables. Pour enough water into the pan to reach about one-third of the way up the pork.
2 minutes
5
Cover the pan tightly with a lid or aluminum foil and place in a preheated oven at 325°F (160°C). Roast until the pork is tender and cooked through, basting occasionally with the pan juices.
120 minutes
6
Remove the lid or foil for the last 20 minutes of cooking to allow the pork to develop a golden-brown crust. Check that the internal temperature of the pork reaches at least 145°F (63°C).
20 minutes
7
Remove the bay leaves and thyme stems from the pan. Taste the vegetables and adjust seasoning with additional salt as needed.
3 minutes
8
Allow the pork to rest for 10 minutes before slicing. Serve the pork with the mixed vegetables and spoon the pan juices over the top as a natural sauce.
10 minutes