Monday Vegetables

Last night I did a standard sauteed vegetable prep using smoked pork (Schweinehals), zucchini, fennel, carrots, tomatoes, onions, and garlic (all except onions and garlic from the biokiste). As herbs I used bay leaf, rosemary, and savory. I started by browning the cubed pork, added the onions, garlic, and diced carrot to brown for a bit. I added the chopped fennel for a minute or so, then added the rest of the ingredients along with a small amount of chicken stock (aspic) from this weekend. This all cooked, covered, for about 30 minutes before being served topped with chopped parsley and chives.

We ate the vegetables with lightly browned spaetzle and some romaine lettuce cooked in butter. Nice food.

Of course we had a green salad as well.