Salsify Stew with Pork Cheeks

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Salsify Stew with Pork Cheeks
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the pork
4 salted Pork cheek (about 120 grams or 4.4 ounces)
2 tablespoons olive oil
200 milliliters Beef broth
For the salsify
1 kilogram Salsify
1 tablespoon Pastry flour
2 tablespoons Wine vinegar
salt
250 milliliters milk
1 stalk Celery (sliced)
2 carrots (peeled and sliced)
500 grams potatoes (diced)
2 onions (peeled and sliced)
1 liter Beef broth
salt
peppers
300 grams tomatoes
1 sprig parsley
1 sprig Chervil
Chives
1 sprig Tarragon
2 tablespoons olive oil
How healthy are the main ingredients?
SalsifypotatotomatoCeleryolive oilparsley

Preparation steps

1.

For the salsify: Fill a large bowl with water, stir in flour and vinegar. Rinse salsify under cold running water. Peel, remove roots and immediately place in flour and vinegar water.

2.
(The flour-vinegar-water prevents the escaping during cutting milky sap stains the root meat brown.)
3.

Heat 1 liter (approximately 4 cups) of water in a saucepan, sprinkle with salt, mix with milk and bring to a boil. Drain salsify, then add to pot and boil until tender, about 15 minutes. Remove with a slotted spoon and drain.

4.

Heat oil in a saucepan and cook onions until soft. Add celery, carrots and salsify and sauté briefly. Deglaze with broth and simmer for 10 minutes.

5.

In the meantime, rinse herbs, shake dry, remove leaves from stems and mince. Add diced potatoes and herbs to pot and simmer 10-15 minutes more. Blanch tomatoes briefly, then peel, core and dice. 

6.

Add tomatoes to pot. 

7.

For the pork: Heat oil in a roasting pan and cook pork cheeks. Season with salt and pepper. Deglaze with broth, cover and roast in an oven preheated to 180°C (approximately 350°F) for about 35 minutes, basting with pan juices throughout.

Remove pork and slice. Serve with salsify stew.