Minced Roast in Root Cream Sauce

Soak the ribs, squeeze, mince, mix with the meat. Sauté finely chopped onion and crushed garlic clove in the fat, mix with the meat mixture. Add the eggs. Season to taste, work well, adding a little breadcrumbs if necessary. Form an oblong “roast”.

Fry the diced bacon in a pan.

Add the root vegetables cut into small pieces and the onion cut into small pieces. Place the roast on the bed of roots, put it in a 200 °C oven, roast for 50 minutes, adding a little water to the side after the first 10 minutes and baste the roast with the resulting juices.

Put the cooked roast aside. Strain the sauce, thicken with the cream mixed with flour, bring to a boil. Put the meat back into the sauce and let it simmer for another 5 minutes.

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