Horseradish Meat

For the horseradish meat, boil the piece of meat whole in the salted water flavored with vinegar and spices for 40 minutes.

In the meantime, clean, wash and finely chop the carrots, turnips, celery and parsley root. Slice the onion and leek and add them to the pot together with the root vegetables and cook for another 20 minutes.

Portion the meat by cutting it crosswise to the fiber, pour some broth over it, top with root vegetables and sprinkle with horseradish torn on a grater or grating.

Serve hot with salted potatoes.

Preparation Tip:

In the past, instead of pork shoulder, a whole pig's head was used for this dish, but this made it much fattier and heartier. The horseradish meat becomes even more substantial if you cook a large piece of rind with it and sprinkle toasted breadcrumbs over the horseradish when serving.

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