Neck Meat and Roasted Vegetables

Neck meat with vegetables prepared in the oven is an excellent dish for days when you simply dont feel like cooking. The oven will do most of the work for you, which means youll have more than enough time to prepare a delicious dessert as well. Since the oven will already be in use, a great choice would be a juicy apple pastry with pudding that doesnt need baking, just cooking.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 50 ml Oil, vegetable oil, canola

  • 800 g Meat, pork, neck

  • 400 ml Soup base, beef, cube

  • 4 pieces Carrot, fresh

  • 4 pieces Potatoes, white

  • 2 piece Onion, raw

  • 1 piece Parsnip, fresh

  • pieces Salt, table

Steps

  1. Rinse the pieces of meat under running water and dry them well with paper towels. Lightly season both sides with pepper and salt.

  2. Heat half of the oil in a pan and quickly sear the seasoned meat. Add a little broth and let the meat simmer for a while.

  3. Meanwhile, clean, wash, and cut the vegetables into pieces. Season the chopped vegetables with salt, drizzle with the remaining oil, and mix well to ensure even seasoning.

  4. Preheat the oven to 175 degrees Celsius. Take a deep baking dish and add about two-thirds of the vegetables. Arrange the pieces of meat on top and cover them with the remaining vegetables. Pour the contents of the pan and the remaining broth over everything, then cover the dish with a lid (aluminum foil) and place it in the preheated oven for about 40 minutes. Roast uncovered for the last 15 minutes.

Nutrition Information (Per 100g)

  • Calories: 105.77 kcal
  • Fat: 4.34 g
    • Saturated Fat: 1.45 g
  • Carbohydrates: 8.37 g
    • Sugars: 1.4 g
  • Protein: 6.65 g
  • Fiber: 1.27 g

Advice

Instead of parsnip, you can use pumpkin, kohlrabi, or Brussels sprouts.