Harold's Pig and Roots

1. 1

   Place meat in a 5 to 6 quart ovenproof pan on medium-high heat.

2. 2

   Turn often until meat is well browned all over, about 10 minutes.

3. 3

   Add stock, sage, and lemon juice; stir to scrape browned bits from pan.

4. 4

   Cover very tightly and bake in a 325F (160C).

5. 5

   oven for 1 hour.

6. 6

   Add carrots and potatoes to meat.

7. 7

   Cover and bake until vegetables are barely tender when pierced, about 20 minutes.

8. 8

   Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer.

9. 9

   When vegetables are done, place cabbage in a 10 to 12 inch frying pan with 1/2 inch water.

10. 10

    Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes.

11. 11

    Transfer meat and vegetables to a large platter; keep warm.

12. 12

    Skim fat from pan juices; bring juices to a boil over high heat.

13. 13

    Add cornstar mixed with 13 cup water and bring to a second boil, stirring.

14. 14

    Pour into a small pitcher.

* Per serving · 4 servings · Values may vary.

No additional tips available.