Ingredients
HAND OF PORK:
4 Each trimmed pork, purchase equipment on a food hall or similar
1 st morot
1 Each onion
leeks, small piece
celeriac, small piece
1 st thyme, fresh sprig
5 Each bay leaves
10-15 Each white peppercorns
Mashed turnips
It should, according to me, have twice as much “peers” weight as rutabaga in weight
1 Each turnip
broth from the pork shank
8-10 st potatisar, as 800 g (if kolroten weighs 400 g)
Salt and white pepper, aftertaste
Butter
Parsley for garnish
Do this
- Rinse pork shank in cold running water. Add it later in a pot and add water to cover up. Bring to the boil and skim well remove all proteins.
- Peel the carrot and onion, cut them into small pieces and place them in the pot.
- Add the peppercorns and bay leaves.
- Let the pork shank simmered over low heat with the lid on 90 mine- 120 mine.
- When the pork shank is clear (when it comes away easily from the bone) so then take the pot from the heat and set it aside on the stove.
- Scale your turnip to rotmoset and cut into small pieces. Put them in a saucepan, pour the broth almost everything from pork shank (let the meat be left in little spade) and boil them until ready (as 25 minutes).
- Scale your peers, and even cut it into smaller pieces. Put the pieces in the pan along with turnip.
- Let cook for a further 15 minutes or until everything is soft.
- Now pour the broth from cooking, but save it.
- Mash the vegetables with a mash-stamp or similar. Mash not too much, there should be some small pieces left
- Beat cake fluffy and then dilute with kokspadet from the vegetables to desired consistency.
- Season with salt and pepper.
- Stir in butter and garnish with chopped parsley.
- Heat the pork shank before serving with the cake and of course a bunch of different kinds of mustard