Stage 1 - 15 min.
Peel 3 carrots
, wash, dry and cut into 3 cm - 1.5 inch pieces.
Stage 2 - 10 min.
Cut each piece into small sticks (julienne). You can use a mandolin
, a grater or a good knife.
Stage 3 - 20 min.
Do the same thing with 3 turnips.
Stage 4 - 20 min.
Stage 5 - 3 min.
Bring a large pan of salted water to the boil, put in carrots and cook for 2 or 3 minutes, they should still be a bit crunchy.
Stage 6 - 5 min.
After this time put carrots in cold water for about 5 minutes.
Stage 7 - 5 min.
Stage 8 - 15 min.
Do the same thing with turnips and leek, in the same cooking water.
Note: you can keep cooking water, which is now a good vegetable stock, for cooking rice or pasta for example.
Stage 9 - 3 min.
Stage 10 - 5 min.
Cut 1 pork loin into 2 cm - 1 inch thick pieces.
Stage 11 - 1 min.
Split each piece across the thickness...
... without completely cutting in it through.
Stage 13 - 1 min.
Fill the inside with herbs, salt and pepper.
Stage 14 - 30 min.
Then close the meat over the herbs.
Continue like this for all the pieces of pork.
Stage 15 - 10 min.
In a pan, put 2 tablespoons olive oil
, and when it's really hot put in all the pork, along with any small pieces left over.
Cook about 5 minutes...
... on each side.
Then keep on a hot plate, in a warm place, covered with aluminium foil.
Stage 18 - 5 min.
Heat serving plates
Pour 200 ml cream
into the pan, put back on the heat, and scrape the bottom with a wooden spatula
so that the cream takes up all the flavours, bring back to boil over a low heat, and leave to reduce and thicken slightly.
Stage 19 - 3 min.
Add vegetables and any left over herbs, stir well and cook until vegetables are hot, they should not cook any further.
Stage 20 - 2 min.
Put a pork portion onto each (hot) plate and surround with vegetables. Serve immediately.