Neck Roast in Bed Of Salt
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork neck
- 1 kg salt
- 1 small cauliflower
- 250 g carrot (s)
- 1 large onion (s)
- 250 g beans (French beans)
- 30 g butter
- 30 grams flour
- 250 ml milk
- 250 ml water
- 2 teaspoons vegetable stock
- 1 bunch parsley
- Pepper, white
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry. Rub with a little pepper. Sprinkle salt on the drip pan or in a roaster. Put meat on top. Fry in a preheated oven to 175 degrees for 2-1 / 2 to 3 hours until crispy brown. Divide the cauliflower into florets. Cut the carrots into slices. Halve the beans. Cook the beans and cauliflower in boiling salted water for about 15 minutes. Add the carrots after 5 minutes and cook at the same time. Peel the onions and finely dice them. Heat the fat. Steam the onion until translucent. Dust with flour and sweat. Deglaze with the water and milk. Stir in the stock and simmer for about 10 minutes. Wash, chop and stir in the parsley. Season with salt and nutmeg. Drain the vegetables and add them to the sauce.
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