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
Wash the meat and pat it dry. Fill up a pot with 1,2 liter water, add vinegar, salt and pepper and boil for 45 minutes. Then peel and clean the vegetables, cut into mouth sized pieces and add into the pot to let it cook with the meat. Peel potatoes and cook in salted water. Heat some oil in a pan. Chop parsley. Halve or qaurter the potatoes {depending on size} and swivel in butter. Add some chopp parsley and season with herbal salt and pepper.
For the Horseradish Cream:
Peel and grate the horseradish. Beat up the whipping cream. Fold in the fresh grated horseradish. Season with a dash of sugar, salt and pepper.
Take the meat out of the stock and cut into slides. Serve with vegetables, parsley potatoes and horseradish cream.
.s. cookingCatrin
In cooporation with So Schmeckt Niederösterreich.
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