Pork stew with dates, parsnip and sweet potato
300-400 g of pork
2 Bavarian white sausages
1-2 large carrots
1 large parsnip
1 sweet potato
1 tablespoon of rice flour
1 teaspoon paprika
150 ml white port
1 teaspoon of dried oregano, parsley, celery, parsnip and carrots (each)
1 pinch of nutmeg
Salt and peppercorns
2-3 tablespoons chopped parsley
100 g of dried dates
Rinse and cut the meat into chunks. Stir fry over high heat in a little olive oil, in a lidded saucepan. In about 10 minutes, cover the meat with boiling water and let simmer for about 80 minutes. Season with salt.
In another saucepan, stir fry the shallots until they are transparent. Then add the paprika and flour. Stir vigorously to avoid any lumps. Then gradually dilute with the white port and 1 cup of broth (the cooking juice from the pork).
Add the carrots cut into large chunks, the cooked pork and all the spices, including a little more salt. Cover the dish and continue cooking over low heat for another 10 minutes. Then add the sweet potato and parsnip chopped into large pieces. Ten minutes later, dip in the dates and Bavarian white sausages (sliced). If necessary, add a little more pork broth.
Continue cooking the stew for another 10 minutes. Serve hot, sprinkled with chopped parsley.