1 boned pork shoulder
1 tbsp minced fresh sage
3 tbsp lemon juice
1 1/4 lb carrots,peeled/cut into 2
1 lb russet potatoes,peel/quarter
1 lb turnips,peeled and quartered
1 lb parsnips,peeled & quartered
1 lg hd grn cabbage,core/quart
1 1/2 tbsp cornstarch
1/3 cup water
1 salt
1 pepper
RICH PORK STOCK
1 pork bones
2 large onion,chopped
2 large carrots,cut in pieces
1/2 cup water
1 qt water
2 celery stalks,cut in pieces
1/2 tsp dried thyme leaves
A Recipe for
Harold's Pig & Roots
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Herb Tip |
This Recipe for Harold's Pig & Roots is one of thousands in the Recipes-to-go Meat Cookbook.
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| Author Unknown |
This is a recipe for Harold's Pig & Roots from the recipe cookbook of Recipes-to-go (Meat)
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
Food Tip |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Food Tip |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
1. Have your market trim pork of fat, then bone, roll, and tie the
meat, saving the bones (or do this yourself).
2. Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn
often until meat is well browned all over, about 10 minutes. Add
stock, sage, and lemon juice; stir to scrape browned bits from pan.
Cover very tightly and bake in a 325'F. oven for 1 hour.
3. Add carrots and potatoes to meat. Cover and bake until vegetables
are barely tender when pierced, about 20 minutes. Add turnips and
parsnips; cover and bake until all vegetables are tender when
pierced, about 40 minutes longer.
4. When vegetables are done, place cabbage in a 10-12" frying pan
with 1/2" water. Bring water to boiling over high heat, cover, and
simmer until cabbage is tender when pierced, about 10 minutes.
5. Transfer meat and vegetables to a large platter; keep warm. Skim
fat from pan juices; bring juices to a boil over high heat. Add
cornstar mixed with 1/3 cup water and bring to a second boil,
stirring. Pour into a small pitcher. Slice meat and serve with
vegetables; add gravy and salt and pepper to taste.
*** RICH PORK STOCK ***
1. Place reserved pork bones in a 10x15" pan with onions and carrots.
Roast in a 450'F. oven, mixing occasionally, until bones are well
browned, 40-50 minutes.
2. Add 1/2 cup water to pan; stir vigorously to free browned bits.
Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and
thyme. Bring to a boil over high heat, then cover and simmer for 1
1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2
1/2 cups, about 10 minutes. Pour mixture through a fine strainer into
a bowl. Discard bones and vegetables. If stock is made ahead, cool,
cover, and chill up to 2 days. Skim or lift off fat and discard.
Serves: 6
Harold's Pig & Roots Recipe brought to you by Recipes To-Go