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Carrot stew

Ingredients

• 750g carrots
• 400g potatoes
• 3Tbsp butter
• 1 tbsp sugar
• 1/2 litre water
• 1/2 tsp salt
• 400g pork neck
• 1 tbsp oil
• a pinch each of salt and pepper
• 1/8 litre meat stock
• 6 tbsp tinned milk
• 1 tbsp flour
• 1 bunch of parsley

Preparation

Scrape, wash and slice the carrots.

Peel the potatoes, wash and cut into 2cm cubes.

Melt the butter in a large saucepan, sprinkle in the sugar and stir-fry until golden.

Add the carrots and fry, turning, for about 5 minutes.

Add the potatoes, water and salt, cover and cook over a gentle heat for 40 minutes.

Wash and dry the meat and cut into 2 cm cubes.

Heat the oil in a pan and brown the meat on all sides.

Season with salt and pepper, fill with meat stock and cook, covered, over a gentle heat for about 40 minutes.

Mix tinned milk with flour, mix with carrot stew and meat and bring to the boil a few times while stirring.

Season with grained meat stock to taste.

Wash the parsley, drain, chop and mix into the stew.