Preparation : 15 min Cooking : 2 h
400 calories/serving
Ingredients
1 1/2 tbsp canola oil 23 mL
1 1/2 tbsp butter, unsalted 20 g
600 g pork roast, boneless
2 cloves garlic, minced
2 bay leaf 0.4 g
2 stalks celery, cut into large pieces 140 g
4 carrots, cut into large pieces 400 g
2 onions, cut into large pieces 400 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 potatoes, peeled and halved 600 g
3/4 cup water, up to 1,5 cm in the pan 190 mL
Method
Heat the oil and butter in a thick-bottom pan. Brown the meat 7-8 min until golden on all sides. Add the garlic, bay leaf, carrot, celery, and onion. Add salt and pepper, cover, cook over low heat 1½h.
Pour in some water to dilute the cooking juice and provide a cooking medium for the potatoes. Peel the potatoes, cut them in halves, and add them into the pan. Cook an additional 30 min or so until the potatoes are soft.
Serve.
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