Svíčková-Style Pork in Creamy Root Vegetable Sauce
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Ingredients
- 700 g diced pork shoulder
- 3 carrots
- 1 celeriac
- 1 onion
- 400 ml chicken stock
- 150 ml double cream
- 2 tbsp plain flour
Nutrition (per serving)
- Calories
- 682 kcal
- Protein
- 36.9 g
- Carbohydrate
- 26.4 g
- of which sugars
- 9.9 g
- Fat
- 46.8 g
- of which saturates
- 21.3 g
- Fibre
- 6 g
- Salt
- 1.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced pork shoulder in a flameproof casserole for 6-8 minutes, then remove.
- 2
Fry the diced carrots, celeriac and onion in the same pot for 6-8 minutes, then stir in the flour.
- 3
Return the pork to the pot with the chicken stock. Cover and simmer for 50-55 minutes until the pork is tender and cooked through with no pink remaining.
- 4
Blitz the sauce and vegetables with a stick blender until smooth.
- 5
Stir in the double cream and warm through without boiling, then serve.
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