News article, 31. October 2022

Roast pork with root vegetables and creme fraiche dressing

Delicious recipe featuring roast pork and root vegetables. This appetising winter dish is easy to prepare.

October is the peak season for root vegetables. The recipe is easy to prepare as the meat and vegetables can be roasted together.

by voresmad.dk

For 4

Approx. 600g pork belly, sliced, ½ cm thick
Salt and pepper

250 g potatoes
250 g beetroot
250 g celery, parsley root or parsnips
250 g carrots
2 tbsp olive oil
½ bunch parsley

2 dl creme fraiche, 18%
Juice from ½ lemon
1 tsp sugar
Salt and pepper

Approx. 50 mins

Method

Oven-roasted root vegetables and roast pork

Heat the oven to 225°.
Wash the vegetables and slice.
Add the olive oil, salt and pepper to the vegetables.
Put the root vegetables in a roasting pan, spacing them out.
Pat the meat slices dry with a piece of paper towel and season with salt and pepper.
Place the meat slices on a rack in a roasting tin. Put the tin containing the meat at the top of the oven with the root vegetables underneath.
Bake the vegetables and the meat for about 26 mins – the meat should have approx. 13 mins on each side until golden. Keep an eye on the vegetables.
Transfer the meat to a piece of paper towel for approx. 1 minute prior to serving.