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Pork Stew With Gremolata

Healthy.Eater's picture
Ingredients
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Pepper white 1⁄4 Teaspoon
  Boneless lean pork 1 Pound, cut into 3/4 inch cubes
  Canola oil/Olive oil 2 Tablespoon
  Canned beef broth 13 3⁄4 Ounce (1 Can)
  Dry white wine/Apple cider 1⁄2 Cup (8 tbs)
  Carrots 3 Medium, peeled and sliced 1/4 inch thick
  White turnips 3 Small, peeled and cut into 3/4 inch wedges
  Dried oregano 1⁄4 Teaspoon, crumbled
  Thyme 1⁄4 Teaspoon, crumbled
  1% fat milk 1⁄2 Cup (8 tbs)
  1% milk 1⁄2 Cup (8 tbs)
  Small mushrooms 3 Ounce, quartered
  Frozen pearl onions 1 Cup (16 tbs)
  Minced parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grated lemon rind 1 Teaspoon
Directions

1 Combine the flour and pepper in a plastic food storage 1 bag.
Add the pork and shake to coat.
Remove the pork from the bag, shaking off the excess flour, and reserve the flour.
In a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderately high heat.
Add the pork and cook for 5 minutes, turning until browned on all sides.
2 Add the broth, wine, carrots, turnips, oregano, and thyme to the Dutch oven and simmer, uncovered, for 20 minutes.
Meanwhile, in a small bowl, whisk 3 1/2 tablespoons of the reserved flour with just enough of the milk to make a smooth paste.
Blend in the remaining milk.
3 Stir the milk-flour mixture, mushrooms, and pearl onions into the stew and simmer, partially covered, stirring occasionally, for 20 minutes or until both the meat and vegetables are tender.
4 Meanwhile, prepare the gremolata.
In a small bowl, combine the parsley, garlic, and lemon rind; coverand set aside.
Ladle the stew over brown rice on individual serving plates and sprinkle some of the gremolata on each serving.
Accompany with steamed spinach and Four-Grain Rolls

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Pork

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