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Pot-Roasted Pork with Pear and Celeriac Mash
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In this recipe, the meat and veg are all pot-roasted together then the vegetables are removed, mashed and served topped with thick slices of the succulent pork, drizzled with rich Marsala gravy.
Prepare the vegetables a couple of hours in advance and store in a large bowl of cold water with the juice of 2 lemons squeezed in to prevent them from turning brown.
Typical values per serving:
This recipe was first published in January 2005.