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Smoked pork with carrots

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Ingredients for 4 servings:

  • 1 kg smoked pork, roast salmon
  • some margarine
  • 500 g carrot(s)
  • 125 ml water, hot
  • 1 tsp vegetable broth
  • 30 g butter
  • 1 tsp sugar
  • e.g. parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the smoked pork into 8 finger-thick slices, place in a baking dish, and brush with melted margarine. Cook at 175°C (convection oven) for about 20 minutes, basting occasionally with its own juices. Reduce the heat slightly if necessary to prevent it from becoming dry. Peel and slice the carrots. Heat the butter in a saucepan and sauté the carrots until the juices have separated. Then add the sugar and let it caramelize while stirring. Stir the vegetable stock into the hot water and pour over the carrots. Cover and sauté over low heat for about 20 minutes until tender. Sprinkle with parsley, if desired. We love to serve this with mashed 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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