Roast Pork with Pea Puree

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Roast Pork with Pea Puree
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
4
For the pork
1 kilogram Roasted pork (such as neck or leg)
2 Tbsps olive oil
2 tsps grated Lemon peel
2 fresh rosemary
2 bay leaves
250 milliliters Beef broth
250 milliliters dry white wine
400 grams shallots
2 garlic cloves
2 tsps Coriander
1 pinch Ground clove
salt
freshly ground peppers
Fresh herbs (for garnish)
For the pea puree
400 grams Frozen pea
1 cooked potato (diced)
1 onion (finely chopped)
1 Tbsp butter
300 milliliters Vegetable broth
salt
peppers
¼ tsp marjoram
¼ tsp thyme
¼ tsp Caraway
How healthy are the main ingredients?
shallotolive oilmarjoramthymerosemarygarlic clove

Preparation steps

1.

For the pork: Peel the shallots and cut into rings

2.

Peel and finely chop the garlic.

3.

Heat the oil in a Dutch oven. Rub the meat with pepper and sear on all sides. Remove.

4.

Add the shallots and garlic to the pan drippings and cook until translucent. Remove and set aside.

5.

Preheat the oven to 180°C (approximately 350°F).

Return the meat to the pan, add the broth, wine, bay leaves, coriander, cloves and rosemary, season with salt, cover and bake 1 1/2 hours.

6.

Add the onions and garlic and cook 30 minutes longer.

7.

To serve, cut the roast into pieces and return to the pan. Strain the pan juices and serve with the meat and pea puree.

8.

For the pea puree: Thaw the peas. Heat the butter in a saucepan and saute the onion until translucent. Add the broth and bring to a boil. Stir in the spices the peas and potato and cook for about 5 minutes. Mash with a potato masher, adding some broth if necessary, season with salt and pepper.