Braised Pork Roast with Root Vegetables Schweineschmorbraten mit Rübengemüse

Braised Pork Roast with Root Vegetables (Schweineschmorbraten mit Rübengemüse)

Braised Pork Roast with Root Vegetables (Schweineschmorbraten mit Rübengemüse)


Serves 8

Details
  • Servings:   8
  • Calories:   824
  • Protein:   57g
  •  
  • Fiber:   6g
  • Sugar:   6g
  • Carb Total:   24g
  •  
  • Trans Fat:   1g
  • Saturated:   23g
  • Fat Total:   70g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Ingredients
  • 1 (5-lb.) boneless pork shoulder, butterflied
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. whole juniper berries
  • 4 1⁄2 tsp. caraway seeds
  • 8 cloves garlic, roughly chopped
  • 8 strips bacon
  • 1⁄4 cup olive oil
  • 3 medium parsnips, peeled and cut into 1″ chunks
  • 3 medium carrots, peeled and cut into 1″ chunks
  • 1 large russet potato, peeled and cut into 1″ chunks
  • 1 small celery root, peeled and cut into 1″ chunks
  • 1 medium yellow onion, cut into 1″ chunks
  • 1⁄2 cup dry red wine
  • 1 1⁄2 cups chicken stock
  • 6 sprigs thyme
  • 3 bay leaves
  • 2 tbsp. cornstarch
  • 2 tbsp. red wine vinegar
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