Roast Pork with Pea Puree
Ingredients
- 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
Preparation steps
For the pork: Peel the shallots and cut into rings
Peel and finely chop the garlic.
Heat the oil in a Dutch oven. Rub the meat with pepper and sear on all sides. Remove.
Add the shallots and garlic to the pan drippings and cook until translucent. Remove and set aside.
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.
Add the onions and garlic and cook 30 minutes longer.
To serve, cut the roast into pieces and return to the pan. Strain the pan juices and serve with the meat and pea puree.
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.
