Roman pot with smoked pork

Ingredients for 4 servings:

• 500 g smoked pork, boneless, diced
• 300 g onions or shallots, quartered
• 500 g potatoes, sliced ​​or diced
• 400 g carrot(s), diced
• 300 g leek, cut into rings
• 300 g kohlrabi, diced
• 2 bay leaves
• 1 liter meat broth
• ¼ liter white wine
• Parsley for sprinkling
• pepper
• possibly crème fraîche

Instructions

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

delicious, simple and ideal for dieting

Rinse the earthenware pot with water. Layer the vegetables and the finely chopped meat in the earthenware pot and season each layer generously with pepper. Finally, pour the meat broth with the white wine and bay leaves over the mixture and then place it in the oven at 220°C (425°F) with the lid on for about 1.5 to 2 hours. If you like, you can also add the potato slices as the top layer and bake uncovered for the last 30 minutes until crispy. Optionally (depending on your diet) season with crème fraîche and serve hot.