Creamy pork casserole

YOU
4 servings
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Pork

By Food24 November 03 2009
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Ingredients (13)

700.00 g pork — deboned, cubed
3.00 turnips
3.00 carrots — chopped
1.00 celery stalks — chopped
1.00 onion — quartered
4.00 leeks — sliced
2.00 ml dried thyme
3.00 ml dried oregano
500.00 ml stock — chicken
250.00 ml cream
salt
freshly ground black pepper
fresh parsley — chopped
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Method:

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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