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Categories:Viewed: 62 - Published at: 6 years ago
Ingredients
- 2 tbsp oil
- 1 lb onions, cut into thin rings
- 2 1/4 lb pork loin, cubed
- 1 tbsp all-purpose flour
- 3 cups vegetable stock
- 1/2 cup white wine
- 1 None leek, cut into rings
- 6 sprigs fresh thyme, chopped
- 1 1/2 lb potatoes, peeled and chopped
- 2/3 lb sunchokes (also called Jerusalem artichokes), peeled and chopped
- 3/4 cup 2% or whole milk
- 2 tbsp butter
- 1 pinch grated nutmeg
Method
- Heat the oil in a dutch oven or ovenproof heavy bottomed pot and saute the onions over medium heat. Remove from the pan, add the meat and saute, turning regularly. Season then add the onions back to the pan, sprinkle with flour and mix well. Pour in the stock and wine, bring to a boil, cover and simmer for about 1 1/2 hours. About 15 mins before the end of the cooking time, add the leek and 2/3 of the thyme.
- Meanwhile, preheat the oven to 400°F. Cook the potatoes and sunchokes in boiling salted water for 25 mins. Warm the milk and butter. Drain the potatoes and sunchokes and mash together with the milk and butter. Season and add the nutmeg. Spread over the stew. Bake for 15-20 mins. Serve garnished with the remaining thyme.
