Summary

Ingredients

• 600 g roast pork, leaner
• 2 tablespoon mustard
• Salt and pepper, paprika powder
• 4 teaspoons oil
• 4 carrot (s)
• 2 onions)
• 2 leeks
• 400 ml vegetable stock
• 1 kg broccoli
• 0.5 ½ bunch parsley
• 1 kg potato (s)

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Instructions

1. Rub the meat with mustard and season with salt and pepper. Heat the oil in a roasting pan and fry the meat vigorously on all sides.
2. Dice carrots and onions. Cut the leek into rings, add everything to the meat, let it roast briefly, then pour in the stock and stew in a closed saucepan for about 45 minutes.
3. In the meantime, cook the potatoes in their skins and peel them when they are done.
4. Divide the broccoli into florets and cook in salted water for about 10 minutes.
5. Remove the roast pork and keep warm. Remove half of the vegetables from the broth, puree the rest in the sauce. Season to taste with salt, pepper and paprika powder. Finely chop the parsley and add to the sauce with the remaining vegetables.
6. Cut the roast into slices and serve with the sauce, potatoes and broccoli.