Salsify Stew with Pork Cheeks
Ingredients
- For the pork
- 4 salted Pork cheek (about 120 grams or 4.4 ounces)
- 2 Tbsps olive oil
- 200 milliliters Beef broth
- For the salsify
- 1 kilogram Salsify
- 1 Tbsp Pastry flour
- 2 Tbsps Wine vinegar
- salt
- 250 milliliters milk
- 1 stalk Celery (sliced)
- 2 carrots (peeled and sliced)
- 500 grams potatoes (diced)
- 2 onions (peeled and sliced)
- 1 l Beef broth
- salt
- peppers
- 300 grams Tomatoes
- 1 sprig parsley
- 1 sprig Chervil
- Chives
- 1 sprig Tarragon
- 2 Tbsps olive oil
Preparation steps
For the salsify: Fill a large bowl with water, stir in flour and vinegar. Rinse salsify under cold running water. Peel, remove roots and immediately place in flour and vinegar water.
Heat 1 liter (approximately 4 cups) of water in a saucepan, sprinkle with salt, mix with milk and bring to a boil. Drain salsify, then add to pot and boil until tender, about 15 minutes. Remove with a slotted spoon and drain.
Heat oil in a saucepan and cook onions until soft. Add celery, carrots and salsify and sauté briefly. Deglaze with broth and simmer for 10 minutes.
In the meantime, rinse herbs, shake dry, remove leaves from stems and mince. Add diced potatoes and herbs to pot and simmer 10-15 minutes more. Blanch tomatoes briefly, then peel, core and dice.
Add tomatoes to pot.
For the pork: Heat oil in a roasting pan and cook pork cheeks. Season with salt and pepper. Deglaze with broth, cover and roast in an oven preheated to 180°C (approximately 350°F) for about 35 minutes, basting with pan juices throughout.
Remove pork and slice. Serve with salsify stew.
