Meat with carrot-parsley sauce
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251Recipe for pork meat with chicken thighs in their own juice with mixed carrot and parsley sauce.
recipe,photo-recipe,pork neck,chicken thighs,carrots,parsley,Pork,Chicken,Lactose-Free,Gluten-Free
Pork
Ingredients
Ingredients
| allspice | 5 | pcs | 5 | pieces | |
| bay leaf | 2 | pcs | 2 | pieces | |
| carrots | 14 | oz | 400 | grams | |
| chicken thighs | 1.1 | lb | 500 | grams | |
| ground black pepper | 0.25 | tsp | ¼ | teaspoon | |
| ground red paprika | 0.5 | tsp | ½ | teaspoon | |
| parsley | 14 | oz | 400 | grams | |
| parsley leaves | - | ||||
| pork neck | 14 | oz | 400 | grams | |
| salt | 1.5 | tsp | 1.5 | teaspoon | |
| sugar granulated | 1 | tbsp | 1 | tablespoon | |
| vinegar | 1 | tbsp | 1 | tablespoon | |
| water | 2.1 | cup | ½ | litre | |
| whole black pepper | 10 | pcs | 10 | pieces |
Recipe
1.
pork neck 14 oz (400 g) • chicken thighs 1.1 lb (500 g) • ground black pepper 0.25 tsp
Place the pork slices on the bottom of the baking dish and the chicken thighs. Season.
2.
carrots 14 oz (400 g) • parsley 14 oz (400 g) • water 2.1 cup (500 ml)
Put cleaned and sliced vegetables on the meat. Add water.
3.
Bake covered for 1 minute at 200°C.
4.
salt 0.5 tsp • ground red paprika 0.5 tsp
Transfer the baked vegetables with juice to the pot. Season the meat, salt and bake uncovered for 30 minutes at 735°F (390°C) F (390°F (200°C) C).
5.
allspice 5 pcs • whole black pepper 10 pcs • bay leaf 2 pcs
Cook the vegetables separately for another 30 minutes with wild spice broth.
7.
salt 1 tsp • vinegar 1 tbsp • sugar granulated 1 tbsp
Mix with an immersionblender to cream. Season with sugar, salt and vinegar.
Bon appetit!
