Ilian was exhausted after a long day on the farm today, so I cooked while he had one of his very rare naps. It’s not as much fun and doesn’t make for as many cute pictures. He’ll be back next week!
As fall is approaching, I wanted to share one of my favorite root vegetable dishes. It’s all in one pot, and you can easily cook for two days, so it’s perfect for weekends when I like to not worry about cooking on family Sunday.
My pork stew uses carrots, leeks, potatoes, and whatever else is in season and keeps the balance between earthy potatoes and fresh oniony leeks. I always include the dark green parts of the leek (well trimmed of any frayed ends) as these add a nice color to dishes. And they become as soft as the white parts when cooked, so no need to waste half the leek!
I skip browning the pork to make the stew more stomach-friendly – sensitive stomachs in our family don’t like fried things too much. Instead, I cook the pork with the allium plants and spices for a while before adding the root vegetables. This is truly slow food – best cooked on a rainy, slow afternoon while playing with toddler, as for one and a half hours nothing much is required besides occasional stirring.
- 1.5 lb pork stew meat, cubed
- 3 cloves garlic
- 1 leek
- 2 parsnips
- a few carrots
- 1 purple top turnip
- 2 large potatoes
- 1/4 head cauliflower
- 2 tsp salt
- 2 TBsp dried thyme
- 1/2 cup apple cider vinegar
- water to cover
- Chop all veggies, and slice garlic cloves thinly.
- Put pork, leek, garlic, apple cider vinegar, salt, and thyme in dutch oven, add water to cover. Bring to a boil. Stir, reduce heat to a simmer and cook for 1 hour, stirring about every 10 to 15 minutes.
- Add remaining veggies, cook for another 30 minutes or until everything is tender.
- Check seasoning and adjust if necessary. Enjoy!