Vegetable Ragout with Pork Neck and Horseradish Sauce

Preparation (about 60 min):

Cut meat into strips, peel potatoes, carrots, pumpkin. Peppers, leeks, zucchini clean – all together vegetables with potatoes cut into cubes. Chop chives, parsley. Peel and finely dice onion. Sauté onions in hot olive oil until translucent*, add horseradish, add a little sugar, lightly caramelize, dust with flour, pour in cold milk, stir until smooth, fill with vegetable soup, season with salt and pepper, simmer gently over low heat.

Fry meat briefly in hot olive oil, add thyme, set aside, infuse, season with salt and pepper.

Sauté all vegetables with potatoes in hot olive oil, season with chili salt, add a little vegetable soup, cook until al dente, drizzle a little olive oil. Mix with the meat and arrange in a deep dish – cover with a little bit of horseradish sauce. Serve the rest of the sauce separately in a dessert dish.

Sprinkle the ragout with chives and parsley.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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