Styrian root meat with juicy potatoes

Ingredients for 4 servings:

• 1 kg pork (shoulder, with bone)
• 1 liter of water
• 1 bunch of soup vegetables
• 1 bouquet garni (bay leaf, sage leaf, juniper berries, peppercorns)
• 1 garlic clove(s)
• ¼ onion(s)
• 300 g carrot(s)
• 150 g celery or parsley roots or parsnips or all mixed
• 150 g leek
• 1 tbsp whipped cream
• ¼ stalk(s) horseradish
• lemon juice
• 1 kg potatoes, mainly waxy
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The real root meat is cooked with belly meat. That’s too fatty for me, so here’s a leaner version.

Bring the water to a boil with the cleaned vegetables (bundle), the bouquet garni, the unpeeled garlic clove, the onion, and a wheel of horseradish. Place the meat on top of the vegetables (it should be well covered). Immediately skim off any foam. Cook at a gentle simmer for about an hour. In the meantime, clean the vegetables and cut them into julienne strips (cut the white roots just before use). Remove the meat from the stock and keep warm. Pour the stock through a sieve and reserve a spot. Season with salt and pepper. Cook the vegetables for about 10 minutes until crisp, adding the leek last. Remove the bones, thinly slice the bacon if necessary (but a little should remain on the meat), slice the meat, arrange attractively on a platter, place the vegetables next to it, and pour over a little stock. Potato side dish: Peel the potatoes, cut into thick slices, cook in boiling, lightly salted water until al dente, place in a shallow bowl, pour over the remaining broth, and sprinkle with finely chopped parsley. Peel and grate the remaining horseradish, drizzle with a little lemon juice, and mix with the whipped cream.