When life gives you a lemon, carrots, onion and some meat: make a Vepřové v mrkvi; typical Czech dish!
Here's how you can prepare "pork with carrots", a true gem of the Czech Cuisine!
You need to chop a fillet of pork in cubes, slice 800 g of carrots, finely chop an onion and a glove of garlic, and grate some nutmeg. You will also need to measure a tablespoon of plain flour (this is to thicken the sauce) and 1 tablespoon of muscovado sugar. For the sauce, you need a juice of a lemon and 800 ml meat stock, and for frying 4 tablespoons butter (alternatively, use extra virgin olive oil).
Start by frying the onions and the garlic in a pan with butter and sugar until golden brown. Then mix in the meat and continue frying until meat is nicely seared. Now sprinkle in a pinch of nutmeg and the flour. Stir well, and gradually add the meat stock and the lemon juice. Season with salt and pepper. Cover the pan with the lid and simmer on a low heat for 10 minutes. Finally, add sliced carrots and continue cooking until the carrots are al dente. Serve with e.g. parsley potatoes or bread.
Note: You can also use pork shoulder, but then you have to double or even triple the cooking time.
Here's how you can prepare "pork with carrots", a true gem of the Czech Cuisine!
You need to chop a fillet of pork in cubes, slice 800 g of carrots, finely chop an onion and a glove of garlic, and grate some nutmeg. You will also need to measure a tablespoon of plain flour (this is to thicken the sauce) and 1 tablespoon of muscovado sugar. For the sauce, you need a juice of a lemon and 800 ml meat stock, and for frying 4 tablespoons butter (alternatively, use extra virgin olive oil).
Start by frying the onions and the garlic in a pan with butter and sugar until golden brown. Then mix in the meat and continue frying until meat is nicely seared. Now sprinkle in a pinch of nutmeg and the flour. Stir well, and gradually add the meat stock and the lemon juice. Season with salt and pepper. Cover the pan with the lid and simmer on a low heat for 10 minutes. Finally, add sliced carrots and continue cooking until the carrots are al dente. Serve with e.g. parsley potatoes or bread.
Note: You can also use pork shoulder, but then you have to double or even triple the cooking time.
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| Receipe adapted from Vanek, Roman 2013. Poklady klasické české kuchyně aneb jak to ta babička tenkrát vařila. Prakul Production s.r.o., Praha. |
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