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Apple and horseradish ragout with smoked pork

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Ingredients for 4 servings:

  • 4 apples, rosy-cheeked
  • 400 g smoked pork
  • 1 bunch of spring onions
  • 1 tbsp oil
  • 1 tbsp flour
  • 375 ml vegetable broth
  • 3 tbsp horseradish, from the jar
  • 5 tbsp whipped cream
  • salt and pepper
  • Oregano, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash, quarter, core, and slice the apples. Cut the smoked pork into small cubes. Trim, wash, and slice the spring onions. Heat the oil in a pan. Brown the meat. Add the apples and spring onions and fry briefly. Sprinkle with flour and sauté. Deglaze with stock and simmer for 4 minutes. Stir in the horseradish and cream. Season with salt, pepper, and oregano. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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