Shoulder Roast with Beetroot Vegetables and Barbie Puree

A cheerful, colorful meal that children enjoy

1. In a roasting pan, fry the diced onion with the pork shoulder roast seasoned with salt, pepper and paprika in butter. Deglaze with the whole amount of kitchen white wine. Now add about 1/4 liter of water and cook in a closed pot for 60 minutes. Peel and dice the potatoes. Gently cook in milk with a little butter.
2. Peel the beetroot and cut into slices. Fry the bacon and a little onion in butter and a little sugar in a pan. Add the beetroot to a 1/4 full pot with water. Season with pepper, salt, grated cloves and a hint of nutmeg. Add the bacon and onion.
3. After about 10 minutes, add the vegetable stock to the beetroot and stir carefully (the slices should be retained). Let the vegetables simmer again for 10 minutes, then add the cream and reduce the resulting sauce with the vegetables. Turn carefully every now and then.
4. Now remove the cooked potatoes from the milk. Pour a little of the beetroot sauce into the milk (this is how it becomes Barbie purple) and pound it until it is nice and creamy. Season with a little salt. Finally, add a pinch of butter and some chives cut into fine rings.
5. Cut the meat into beautiful pieces and bind the meat stock with the creme fraiche. Now arrange everything nicely on the plate … don’t forget the sauce ….. done

TIP

1. I am a housewife who needs direct contact with the product. That means that I don’t use gloves to peel and cut beetroot. Everyone knows that beetroot has a lot of color and that it is also very persistent. I rub my hands with lemon before I start processing the beetroot. This prevents the color from penetrating the skin. When I’m done, just wash my hands with some dish soap and that’s good.

Sweet greetings from “Grandma Spoon” aka Biggi ♥