Recipe: Pork Ragout with Rosemary (Hydrosol)

[Guest guest]

I made this for supper this week and it came out wonderfully. You can

substitute most anything for the pork if you don't eat swine

 

*Smile*

Chris (list mom)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Title: Pork Ragout with Rosemary

by Christine Ziegler-Bollum

Yield: 6 Servings

 

Ingredients:

 

3 Tbsp olive oil

2 lb pork - cut into bite size cubes

1 medium chopped yellow onion

1-2 cloves garlic; crushed and chopped

1 3/4 c beef broth

1 small can of tomatoes

1 Tbsp tomato paste

1 1/4 c white wine; divided

1 bay leaf

1/2 tsp rosemary leaves

1/4 tsp thyme leaves

1/2 tsp salt

1/4 tsp ground black pepper

2 large parsnips; cut into bite size pieces

1 cup of peas

1 Tbsp starch (your choice, such as cornstarch, potato starch,

etc)

2 Tbsp Rosemary hydrosol

chopped parsley

 

Instructions:

 

In a large, heavy saucepan or skillet, heat oil. Brown pork in batches,

set aside.

Add onions and garlic to drippings and sauté, until golden.

Tomatoes, tomato paste, bay leaf, rosemary herb, thyme, salt and

pepper. Cook and stir until mixture boils and liquid is almost gone.

Stir in broth, wine, bring to a boil and cook until it is reduced by

about half.

Stir in browned pork, cover and simmer for 1 & 1/2 hour, stirring once or

twice.

Stir in parsnips, cover and simmer 30 minutes longer, adding water or

more broth if needed.

Add peas, cook for about 5 minutes. Liquefy your starch in a cup with

the rosemary hydrosol,

add a little water if necessary to make it totally watery. Add liquid

starch mixture to your ragout.

When the sauce is thick and coats the back of a spoon add the chopped

parsley and serve.

Sprinkle with chopped parsley. Serve with potatoes or egg noodles.

 

Yield: 6 servings.