John Myers
Carrot and Potato Saucepan with Ribs
The perfect carrot and potato saucepan with ribs recipe with a picture and simple step-by-step instructions.
- 800 g Pork ribs
- 1 tbsp Clarified butter
- Pepper salt
- 1 L Water
- 1000 g Carrots
- 800 g Potatoes
- 1 bunch Fresh smooth parsley
- 1 tbsp Butter
- Rinse the ribs, pat dry. Cut into portions of 1 bone each. Heat clarified butter in a larger, taller saucepan and sear the ribs on all sides. Add a little pepper and salt. When they have taken on a good color, deglaze with the water, put the lid on the saucepan, turn the heat down to medium temperature and simmer until they are soft. This can take 40-50 minutes. You can recognize it by the fact that the bone can be detached very easily.
- During the cooking time, peel the carrots and slice them into thin slices (amount about 700 g). Peel the potatoes (amount then about 600 g) and cut 450 g of them into 1.5 cm cubes. Leave the rest of about 150 g whole and store in a bowl with water (they will be rubbed into the stew later). Wash, dry and finely chop parsley.
- When the ribs are done, remove them from the stock and put them on a plate for a while. Turn the heat back up a bit. First add the potatoes, then after 5 minutes the carrots into the stock and simmer for about 10 minutes over medium heat until everything still has a slight “bite”. Season everything with salt and pepper again. After 10 minutes put the ribs back in and let simmer for another 5 minutes. Meanwhile rub the remaining potatoes into the stew with a fine grater and mix well until the liquid begins to thicken and has a creamy consistency. Finally sprinkle 2/3 of the chopped parsley and fold in the tablespoon of butter (for taste). Sprinkle the rest of the parsley on the served stew in the plate and …………… use it to warm your stomach in the dreary weather and let it taste ………. 😉
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