Roast Pork Root

Season the trimmed meat with salt and pepper and sear it on all sides in an iron frying pan. Remove the meat and fry the root vegetables, onions and garlic in the same fat. Put meat in a suitable casserole with a thick bottom, pour in some pork or beef broth and stew until half tender. Then add the vegetables and finish cooking the meat. Take out the meat and keep it warm. Mix some flour and sour cream, stir into the sauce, dilute with soup and boil until plump. Cut the meat into slices and serve with the sauce.

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