ingredients

1.5 kg of fresh pork
1.2 kg parsnip of equal size
3 carrots
3 onions
2 large shallots
2 cloves garlic
1 bouquet garni
1 sprig of sage
1 clove
40 g of split butter
Oil

Steps

Roast pork with parsnip

1 Preheat the oven to 210 ° C (item 7). Peel and cut into 2 carrots , onions and shallots; prick the clove in 1/2 onion. Oil, sow coarse salt, put the palette in a casserole with carrots, onions, shallots, cloves of garlic, bouquet garni. Bake, grill for 15 minutes; lower to 180 ° C (tea 4), cook 1 hour 30 minutes.

2 Wash, dry, chisel the sage. Peel, rinse, cut the parsnips in 2 or 4 depending on their size; cook for 20 minutes in boiling salted water. Take some of their cooking water, pour it on the pallet; repeat several times during cooking. Turn off the oven, sow the sage on the palette, sprinkle with its cooking juices, let stand 15 min.

3 Slice the palette, recover the lost juice. Put the slices on a nice dish. Pour in the casserole 15 cl of cooking water parsnips and the juice of the meat, boil 3 min by scraping well the bottom. Add butter while whisking, then drained parsnips; cook 2 min. approx. Remove the bouquet garni, put parsnips near the meat, sprinkle with sauce.

tips

Precision • Ask the butcher to cut the pallet by keeping his bone.

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