Leg of Pork
250 g turned carrots
250 g turned turnips
250 g sliced onion
bouquet garni
150 g broad beans
Parsley Sauce
250 g turned carrots
250 g turned turnips
250 g sliced onion
bouquet garni
150 g broad beans
Parsley Sauce
method
1. Place the meat into a saucepan and cover with cold water, bring to the boil and skim thoroughly.
2. Add 250 g each of turned carrots, turnips and sliced onion and a bouquet garni.
3. When almost cooked, add 150 g broad beans and cook until tender.
4. Serve slices of the meat with the vegetables, moistened with the cooking liquor and accompanied by Parsley Sauce.
2. Add 250 g each of turned carrots, turnips and sliced onion and a bouquet garni.
3. When almost cooked, add 150 g broad beans and cook until tender.
4. Serve slices of the meat with the vegetables, moistened with the cooking liquor and accompanied by Parsley Sauce.
serving amount
serves 10
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more information
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