Ingredients
750 g pork shoulder
125 ml cider vinegar
1200 ml water
1 stalk leek
4 – 5 carrots {depends on size}
2 – 3 yellow turnips
¼ celery
1 – 2 parsley roots {depends on size}
2 – 3 bay leaves
salt & pepper
1000 g potatoes
¼ bunch chopped parsley
2 tbs butter
herbal salt & pepper
For the Horse Radish Cream:
125 ml whipping cream
2,5 tbs horseradish (freshly grated)
1 dash of sugar
salt & pepper
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