Stew with Rutabaga
Rinse the pork, pat dry and chop. Rinse and break the beans. Rinse and peel the rutabaga, carrots and potatoes. Peel the onion and garlic. Cut all the vegetables in cubes .
Heat butter in a pan and saute the pork until brown. Add the vegetables and saute for a few minutes. Add in the tomato paste and deglaze with the dry white wine and broth. Stir in the rosemary and season with salt and pepper. Cover and simmer for about 50 minutes, stirring occasionally in between. Serve hot.