Stewed pork cheeks with mashed parsnips and carrots
A recipe from Simply good by Hannes Haselrieder
4 pork cheeks 400 g root vegetables (onion, celery, carrots) 300 ml beer with the South Tyrolean Seal of Quality 1 l veal stock or water 500 g parsnips 300 g carrots 200 ml cream with the South Tyrolean seal of quality 150 g cold butter with the Marchio di Qualità Alto Adige seal of quality 200 g sugar olive oil seed oil Salt Pepper
How to make Stewed pork cheeks with mashed parsnips and carrots
First, salt and pepper the pork cheeks, brown them in a pan heated with seed oil and remove them from the pan. Next, cut the vegetables into large cubes. In the same pot used to cook the meat, sauté the vegetables in olive oil, then deglaze a little at a time with the beer. Finally, pour in the broth or water until everything is covered and add the pork cheeks. Please place in the oven and bake at 170 degrees, letting it stew for about 1 hour and 30 minutes. Remove the meat from the pot, drain the sauce, and reduce to the right consistency.
For the parsnip puree, peel the roots, wash them, and dice them. Cook them in boiling water until soft. Drain the water and mashed potato the parsnips with the cream and 110 g of butter to a fine purée. To finish, season the puree with salt and pepper.
Peel and wash the carrots and cut them into sticks. Then glaze them in a pan with the remaining butter and sugar, i.e. coat the carrots with the butter and sugar.
To plate, arrange the stewed pork cheeks on a plate, add the parsnip puree, glazed carrots and sprinkle a little sauce on top.
Regional recipe from Südtirol