Pork Stew With Gremolata
|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|
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