Schweinsragout mit Wurzelrahmsauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Place the diced meat in a hot saucepan.

Roast the oil.

Add the garlic, juniper berries, thyme, and bay leaf to the saucepan.

Season with salt and add the tomato paste.

Pour 150 ml of vegetable stock into the saucepan for the root sauce.

Clean the vegetables, wash them, and cut them into small cubes.

Peel the onions and dice them small.

Roast the vegetables and onions separately in a pan.

Add the roasted vegetables to the meat and simmer, covered, over low heat until the meat is tender, about 40-50 minutes, stirring often.

For the spaetzle dough, put 160 g wheat flour, 1 egg, 0.5 teaspoons turmeric powder, and 0.5 teaspoons salt in a large bowl and beat well with a wooden spoon.

Add some water to the ragout if needed.

Remove the soft meat from the sauce and puree the sauce with the vegetables, then pass through a fine sieve.

Add cranberries, cream cheese, and mustard to the sauce, stirring until smooth; add a little water if necessary and season with soy sauce.

Add the meat back to the sauce and stir in the cream.

Cover and keep the ragout warm in the oven at 60 degrees Celsius.

Fill a large saucepan half full with water and bring to a boil.

Salt the water and use a spaetzle slicer to drop the dough into the boiling water.

Bring to a boil and simmer the spaetzle for about 10 seconds.

Place the spaetzle in a sieve to drain and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens