John Myers
Fan Roast with Zucchini and Carrots
The perfect fan roast with zucchini and carrots recipe with a picture and simple step-by-step instructions.
- 600 g Pork neck
- 1 Zucchini
- 2 Carrots
- 100 g Pork bacon
- 1 Clove of garlic
- 1 8 Kräuter
- Salt
- Pepper
- *****Gemüse*****
- 1 Zucchini
- 2 Carrots
- Salt
- Pepper
- Dried rosemary
- Chopped parsley
- Clean the carrots and zucchini and cut lengthways into thin slices.
- Wash the meat – pat dry and cut 3-4 deep incisions lengthways into the meat.
- Now place a zucchini slice and two carrot slices in each of the incisions.
- Wrap everything with the bacon and tie with kitchen twine – do not season as the ham gives off flavor.
- Fry the meat on all sides in a roasting pan with hot oil, pour in some water and bring to the boil.
- Peel the garlic clove, chop it and add the herbs to the meat, cover and cook over low heat for about 1 1/2 hours, turning the meat every now and then and adding water if necessary.
- Now remove the meat – keep the meat warm and fill the meat stock up to 3/8 L liquid – bring to the boil with flour, bind a little and season with salt and pepper if necessary.
- For the vegetables, clean the zucchini and carrots, cut into sticks and sauté in hot oil, season with salt, pepper, rosemary and parsley.
- Cut the meat into slices, arrange on a plate with the vegetables and boiled potatoes — Enjoy your meal; 🙂
Facebook Comments