Pork Ragout with Stewed Carrots

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Ingredients

4	pork escalopes, cut into stripes
2 tbsp	oil
1 tbsp	lemon juice
800 g	carrots, sliced
100 ml	vegetable stock
2 tbsp	parsley, chopped
	salt and pepper
	sugar
5 tbsp	sour cream
1 tsp	pumpkin seed oil

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 10 min Resting time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

In a bowl, mix 1 tablespoon of oil with some pepper and the lemon juice. Toss the meat in the marinade, cover and allow to steep for 20 minutes.

In a saucepan, bring the vegetable stock to a boil. Stir in the carrots. Reduce the heat, cover and simmer over medium heat for 10 minutes. Season to taste with salt, pepper and a pinch of sugar.

In a saucepan, heat the remaining oil. Fry the pork over high heat for 2-4 minutes, stirring constantly. Season with salt and pepper. Stir in the sour cream and parsley and cook over low heat for 5 minutes.

To serve, arrange the meat with the sauce and the carrots on plates. Sprinkle with a little pumpkin seed oil.