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Veprove S Krenem (Piquant Pork with Horseradish)

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Submitted by lrae

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 907.2
POUNDS G PORK
lean, cut into 11/2inch cubes
2 3E+1
TABLESPOONS ML BUTTER
or margarine
2 473
CUPS ML WATER
1 237
CUP ML VINEGAR
1 1
MEDIUM MEDIUM ONIONS
stuck with 3 cloves
1 1
MEDIUM MEDIUM CARROTS
peeled, chopped
1 1
SMALL SMALL CELERIAC ROOT
knob celery, peeled, or 1 celery stalk *
1 15
TABLESPOON ML SALT
1 5
TEASPOON ML CARAWAY SEEDS
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML HORSERADISH
prepared *

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.

Makes 4 to 6 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 560 45% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 1936mg 81%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 134g
Vitamin A 55% Vitamin C 6%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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