Pork with Mashed Rutabagas
Ingredients
- For the pork
- 800 grams Pork butt (ready to cook)
- salt
- freshly ground peppers
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 400 milliliters Beef stock
- 1 bay leaf
- 3 peppercorns
- 2 allspice
- For the mashed rutabagas
- 400 grams Rutabaga
- 200 grams starchy potatoes
- 800 milliliters Vegetable broth
- 2 Tbsps butter
- Nutmeg (freshly grated)
Preparation steps
For the pork, rinse the meat, pat dry, season with salt and pepper and rub with a pressed garlic clove. Heat oil in a roasting pan, add the pork and sear on all sides over high heat. Remove from the pan. Trim and peel soup vegetables and onion, divide into large pieces and sauté in the remaining pan drippings. Return the pork to the roasting pan, pour in the stock, season with salt and pepper, add the spices and simmer over medium heat about 1 1/2 hours.
Meanwhile, for the mashed rutabagas, peel the rutabagas and potatoes, rinse, cut into small cubes and cook for about 20 minutes in boiling broth. Drain, collecting the broth. Mash the diced vegetables with a potato masher. Stir in the butter and mix with enough broth to achieve a thick puree. Season with salt, pepper and nutmeg.
Cut the pork into slices and serve with the mashed rutabagas.
