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Piquant Pork with Horseradish

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Submitted by kiddos2s

YIELD

5 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 907.2
POUNDS G PORK
cut into 1 1/2 inch cubes
2 3E+1
TABLESPOONS ML BUTTER
2 473
CUPS ML WATER
1 237
CUP ML VINEGAR
1 1
MEDIUM MEDIUM ONIONS
stuck with 3 cloves
1 1
MEDIUM MEDIUM CARROTS
1 1
SMALL SMALL CELERIAC ROOT
peeled *
1 15
TABLESPOON ML SALT
1 5
TEASPOON ML CARAWAY SEEDS
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML HORSERADISH *

Directions

Brown pork in hot butter on all sides in deep kettle.

Add water and all other ingredients except horseradish.

Simmer, covered, for 1½ hours, or until tender.

Transfer meat to hot platter; keep hot.

Force stock through sieve or purée in electric blender.

Pour stock over meat.

Top with horseradish.

Serve with boiled potatoes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 448 45% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 1549mg 65%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 107g
Vitamin A 44% Vitamin C 5%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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