Pork Ragout with Potato Crust

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Pork Ragout with Potato Crust
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
Ingredients
600 grams Pork (such as shoulder)
1 onion
2 Tbsps clarified butter
salt
freshly ground peppers
200 milliliters dry Red wine
500 milliliters Beef broth
2 carrots
150 grams Parsnips
500 grams starchy potatoes
olive oil (for greasing the dish)
50 milliliters Whipped cream (minimum 30% fat content)
1 tsp sweet ground paprika
olive oil (for drizzling)
How healthy are the main ingredients?
PorkpotatoParsnipWhipped creamonionsalt

Preparation steps

1.

Rinse the meat, pat dry and cut into cubes. Peel the onion and finely chop. Melt the butter in a saucepan and brown the meat on all sides, add the onion and saute. Season with salt and pepper and deglaze with the red wine. Pour in the broth and cook, covered, for about 40 minutes. Peel the carrots and parsnips, cut the carrots into small cubes and the parsnips into large cubes. Rinse, peel and cut the potatoes into 3 mm (approximately 1/8 inch) thick slices.

2.

Grease a baking dish with olive oil. Preheat the oven to 200°C (approximately 400°F) top and bottom heat.

3.

After the end of cooking, stir in the cream, parsnips and carrots and season with salt, pepper and paprika. Layer the mixture in the dish, top with the potatoes, sprinkle with freshly ground pepper, drizzle with a little olive oil and bake until golden brown 35-30 minutes. Remove from the oven and serve.