Pork Stew with Turnips and Apples

 

For 4 people - preparation 30 minutes - cooking 1 hour

1,2 Kg of pork roll
400 g small turnips
6 white onions
4 shallots
1 clove of garlic
4 small apples
2 tbsp. olive oil
15 cl white wine
20 g butter
1 broth tablet
4 tbsp. fresh cream
Thyme, salt, pepper

Uncover and degrease the wheel. Cut it into large cubes.
Peel and finely chop the onions, garlic and shallots.
Heat the oil in a skillet, brown the onions, then replace them with the pork cubes.
add the garlic and chopped shallots.
Brown for 5 minutes, stirring constantly.
Pour the elongated wine with the same amount of hot water, crumble the broth tablet, season with salt, pepper and thyme.
Cover and simmer for 20 minutes over low heat.
Peel the turnips, cut the larger ones in half, wash and dry the apples, cut them into quarters, brown them in butter.
Blanch the turnips for 5 minutes in boiling salted water.

Add turnips and onions to the meat, and cook for another 30 minutes.
Add the apple quarters 10 minutes before the end of cooking.

Drain the meat, turnips, onions and apples, put them in a heated hollow dish.
Deglaze the sauté pan with the crème fraîche.
Serve topped with the sauce