Pork and Carrot Stew

For the pork-carrot stew, cut the pork into cubes and mix with the spices.

Peel the carrots and cut them into 3 cm long pieces. Mix rosemary, meat, carrot pieces and onion slices and put in a roasting pan. Pour meat broth over it.

Cover the roaster and steam in the oven at 200 °C for 2 hours. Whisk crème fraîche with salt, pepper and chopped parsley, and spread on the pork-carrot stew.

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