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Pork stewed in pots with pumpkin, parsnips and apples

Pork stewed in pots with pumpkin, parsnips and apples

Category: Meat dishes
Pork stewed in pots with pumpkin, parsnips and apples

Ingredients

pork (not fatty) 300-350 g
pumpkin 200 g
parsnip root 200 g
apples (medium) 1 PC
cider (or white wine) 100 ml
garlic 2-3 cloves
parsley 5-6 branches
thyme (dry) 0.5 h l
juniper berries (dry) 4-5 pcs
salt pepper taste
sauce 3-4 drops
olive oil and butter for frying

Cooking method

  • 1. Cut the pork into small portions and fry in a mixture of olive oil and butter until golden brown.
  • 2. Cut the pumpkin and apples into cubes, the parsnip root in half rings and also fry in a mixture of oils until light golden.
  • Pork stewed in pots with pumpkin, parsnips and apples
  • Pork stewed in pots with pumpkin, parsnips and apples
  • 3. Put chopped parsley, garlic cloves on the bottom of the pots and distribute the fried meat evenly. Season with salt, pepper, sprinkle with half of thyme and juniper (pre-crush the berries in a mortar). Spread the fried vegetables on top and sprinkle with the other half of the spices. Pour in cider or wine, add Tabasco.
  • 4. Preheat the oven to 180 degrees and simmer the meat and vegetables for about 30-40 minutes. Serve immediately.

The dish is designed for

2 servings

Time for preparing:

about 1 hour

Cooking program:

oven

Note

It turns out tender meat with a spicy and very aromatic side dish.
Cook with love and bon appetit!

14anna08
I wonder if the slow cooker will replace the oven? Of course not so fast, but put the pots in a slow cooker overnight, but I don’t know how to pour some water? the girls made porridge in pots. I would like to try, but the oven is such that you shouldn't even try ...
MariS
Very tasty-oh-oh Marish! Meat in pots is always delicious, but you have pumpkin, apples ...

And why exactly dry juniper berries and thyme? I haven't dried it yet ...
Twist
Anya, I hope some of the owners of the slow cooker will respond and suggest something. But, I think, if you simmer the pumpkin all night, then everything will blur and turn into a mess.

Marish,
It turns out delicious. It is the parsnip root that gives it a special charm.
And berries and thyme, of course, can be used fresh, if any. We have interruptions with fresh thyme, but juniper is only dry and you can buy it.
Bulka
Marina, thanks for the recipe .... I'll try to cook it in a slow cooker. And as for the parsnip root ... so I use this miracle - the root in general WIDELY use in my culinary research ... all kinds of borscht, stewed vegetables, and also a very tasty salad made of it raw on a grater ... here ... All this I mean is that the parsnip will give this seemingly ordinary meat in a pot a very extraordinary taste ... it will be delicious - I know for sure)))
Twist
Alyona, nice to meet! I absolutely agree - parsnip gives dishes a unique flavor.
Can you tell us more about the salad?
Bulka
More details, please ... It's simple - any roots (who likes what to choose from). We, for example, three parsnips on a carrot grater in a quantity of half of the total volume of salad + cabbage + celery (also on a carrot grater) ... you can also radish, root parsley, and in general who likes to add or exclude from this set. Then add salt to the whole thing and water with butter (preferably fragrant bazaar). Now it (salad) is certainly not very relevant, because there are a lot of fruits and vegetables ..... but in winter - that's it !!! A treasure trove of vitamins !!!
IRR
Quote: 14anna08

I wonder if the slow cooker will replace the oven? to
Anechka, ATP for the idea - this recipe for a slow cooker is just a godsend (do not pour water)

Twist, Marisha! as always - aerobatics ( and a dish and a spoon, and a rag)

Twist
Alyona, thanks a lot for the ideas and detailed answer!

IRR, our sun, thank you very much for such kind words !!!

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