3 carrots
250g celeriac
1 leek
lean pork neck and belly fillet (500g of each)
some juniper berries and peppercorns
1/2 bulb of fresh garlic
3 stems of thyme
4-5 stems of parsley
750g potatoes
salt, pepper, sugar
1 stick of horseradish (about 25g)
1 apple, 2 tsp. lemon juice
1 tbsp. clarified butter, caraway
1.Wash the vegetables. Finely cut up 2 carrots, half the celeriac and half the leek. Cook in about 2 litres of water. Wash the meat. Add seasoning, garlic and herbs to the vegetables, cover and simmer for about 1.5 hours.
2.Peel the potatoes, wash and cut into quarters. Cook in salt water for about 20 minutes. Sieve about 1 litre of bouillon, heat and reduce to about half.
3.Peel the apple and horseradish and grate finely. Mix with the lemon juice. Add salt, pepper and sugar to taste.
4.Cut the remaining vegetables into fine slices. Cover and cook in the bouillon for 5-7 minutes.
5.Drain the potatoes. Quickly sauté in hot clarified butter. Season with salt and caraway. Cut the meat into thin strips. Serve with the sliced vegetables, stock, caraway potatoes and grated apple and horseradish.
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