Root Meat Stew

Ingredients

• 800 g pork shoulder
• Salt
• 1 onion
• 1 bay leaf
• 2 cloves of mace
• 0.5 tsp cumin
• 2 carrots
• 1 parsley root
• 250 g turnip celery
• 3 tbsp white wine vinegar
• 1 pear
• fresh grated horseradish
• 12 old-fashioned rolls (or pre-sliced dumpling bread)
• 12 ml milk
• 2 tbsp butter
• 2 shallots (finely chopped)
• 2 Eggs
• 2 tbsp parsley (finely chopped)
• Salt
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Season the pork shoulder inside and tie it with kitchen twine, skin side out like a roulade. Peel the onion and insert bay leaf and mace into it.

2. 2.

   Place the meat in a suitable pot, cover with water, add 1 tsp salt and cumin, bring to boil and simmer until tender about 1½ hours.

3. 3.

   Peel and cut carrots, parsley root, and celery. Add vinegar to the pot 30 minutes before cooking ends. Peel, quarter, core the pear and cook it in the last 15 minutes. Remove meat, vegetables, and pear from the broth. Discard onion. Cut vegetables and pear into pieces. Remove twine, slice the meat. Arrange on deep plates, ladle broth over, sprinkle with horseradish.

4. 4.

   Serve with bread dumplings.

5. 5.

   For the dumplings cut rolls into slices, place in a bowl and pour warm milk over them.

6. 6.

   Sauté shallots in hot butter until translucent, stir in parsley and cook briefly, then add eggs to the roll mixture. Season with salt, pepper, and nutmeg, mix gently and let rest 30 minutes.

7. 7.

   Shape the mixture into small dumplings.

8. 8.

   Bring plenty of salted water to a boil, drop dumplings in and simmer gently for about 15 minutes. Remove, drain on kitchen towel.