BillT
Fri, Sep-21-01, 02:19
Rôti de porc à la rhubarbe
If you’ve been missing pork with apple sauce, try this:
Ingredients for 6 servings: 1 pork roast, 2.2 lbs rhubarb (30.4 ECC), 3 tablespoons butter, 3 medium onions (2-1/2" dia) (22.5 ECC), salt, pepper.
Preparation: 15 minutes. Cooking: 50 minutes.
Preparation: Cut the rhubarb in segments and place it her in a pan with a little water at the bottom to cook it for about 30 minutes. Meanwhile, melt the butter in a pot and seize the roast on all sides but without letting it brown. Peel the onions. Slice them thinly and add them along with 1/2 cup minus 1 tablespoon water. Add salt and pepper, and cook covered on medium heat for 30 minutes. When the rhubarb is cooked, transfer it to the other pot and mix well with the onions. Cook for another 40 minutes. Slice the roast and arrange the slices on a warm serving dish. Surround with the rhubarb and onions and spray with juice before serving.
Total ECC: 52.9; per person: 8.8 ECC.
If you’ve been missing pork with apple sauce, try this:
Ingredients for 6 servings: 1 pork roast, 2.2 lbs rhubarb (30.4 ECC), 3 tablespoons butter, 3 medium onions (2-1/2" dia) (22.5 ECC), salt, pepper.
Preparation: 15 minutes. Cooking: 50 minutes.
Preparation: Cut the rhubarb in segments and place it her in a pan with a little water at the bottom to cook it for about 30 minutes. Meanwhile, melt the butter in a pot and seize the roast on all sides but without letting it brown. Peel the onions. Slice them thinly and add them along with 1/2 cup minus 1 tablespoon water. Add salt and pepper, and cook covered on medium heat for 30 minutes. When the rhubarb is cooked, transfer it to the other pot and mix well with the onions. Cook for another 40 minutes. Slice the roast and arrange the slices on a warm serving dish. Surround with the rhubarb and onions and spray with juice before serving.
Total ECC: 52.9; per person: 8.8 ECC.