Creamy pork casserole

Recipe from: 6/14/1990 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 700
    deboned pork, cubed
  • 3
    turnips, cut into fairly large pieces
  • 3
    carrots, chopped
  • 1
    stalk celery, chopped
  • 1
    onion, quartered
  • 4
    leeks, sliced
  • 2
    dried thyme
  • 3
    dried origanum
  • 500
    chicken stock (approximately)
  • 250
  • salt
  • pepper
  • parsley, chopped


Place the meat, vegetables and seasonings in a large cast iron pot or heavy-based casserole and add the chicken stock. Cover and simmer until the meat is tender. Set the meat and vegetables aside and add the cream to the remaining pan juices. Boil until the gravy has been reduced by about a third. Season to taste with salt and pepper if necessary. Pour over the meat and vegetables. Sprinkle with chopped parsley just before serving.

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