Pork Roast with Vegetable Sauce and Dumplings

A German classic Sunday lunch is pork roast. Serving it with dumplings to mop up the sauce is an other great tradition.

I did most of the work in the beginning of the recipe and then put the pot in the oven for 1:45 min. 

This time I wanted some Thuringa dumplings. Lucky for me, I found some bag with dough at the supermarket. These dumplings are very time consuming to prepare and you need the right kind of potatoes and an old wooden press.

The sauce was made with some of the veggies and the veg stock liquid. I added a couple of teaspoons of creme fraiche and used a stick blender to make a nice sauce. Not too silky, because I like a little bit of veggie chunks still in the sauce.

The leftover clear broth went in small ice cube bags as a starter for new batches of sauces.

Recipe for 3:

700 g pork neck boneless

4 tsp pork roast seasoning

2 tbsp rapeseed oil

2 orange carrots, 2 purple carrots, 1 parsley root, 15 cm leek, 3 celery stalks, 2 onions, 6 garlic cloves

salt and pepper

1 bay leaf, 5 stalks fresh thyme

650 ml veg stock (from homemade stock paste)

4 tsp creme fraiche

Dumplings

Rub the pork with the pork roast seasoning and in a hot pan with oil sear it on all sides. Take it out and chuck the onions in first. After 3 min, adf the other veggies and season. Cook them for 10 min.

Put the roast in the middle and pour in the stock and add the herbs. Bring to a boil.

Prepare the dumplings after 1 hour of cooking time.

Preheat the oven 180 C. Put the pot without a cover in and cook. Take some of the veggies out with some of the liquid in a small pot. Bring to a simmer and add the creme fraiche.

Blend it and serve.