Neck roast in a bed of salt

Ingredients for 4 servings:

• 1 kg pork neck
• 1 kg salt
• 1 small cauliflower
• 250 g carrot(s)
• 1 large onion(s)
• 250 g beans (green beans)
• 30 g butter
• 30 g flour
• 250 ml milk
• 250 ml water
• 2 tsp vegetable broth
• 1 bunch of parsley
• pepper, white
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the meat and pat dry. Rub with pepper. Sprinkle salt on the roasting pan or in a roasting tin. Place the meat on top. Roast in a preheated oven at 175 degrees Celsius for 2.5 to 3 hours until crispy brown. Divide the cauliflower into florets. Slice the carrots. Halve the beans. Cook the beans and cauliflower in boiling salted water for about 15 minutes. Add the carrots after 5 minutes and cook. Peel and finely dice the onions. Heat the fat. Sauté the onion until translucent. Dust with flour and sweat. Deglaze with the water and milk. Stir in the stock and simmer for about 10 minutes. Wash and chop the parsley, and stir in. Season with salt and nutmeg. Drain the vegetables and add to the sauce.