Roast Pork With Root Vegetables - cooking recipe

Ingredients

3 lbs pork leg or fresh ham
2/3 cup olive oil
3 None bay leaves
3 sprigs thyme
3 sprigs rosemary
1/2 tsp grated nutmeg
2 cups vegetable stock
1 1/3 lbs beets, peeled and cut into wedges
3 None leeks, cut into rings
1 lb carrots, peeled and thickly sliced
1 lb potatoes, peeled and halved
1 tbsp mustard seeds
1/2 cup dark beer
2 tbsp honey
1 tbsp cornstarch, mixed with 2 tbsp water into a paste

Preparation

Score the the outside of the pork several times with a sharp knife. Preheat the oven to 350\u00b0F. Mix together the olive oil, bay leaves, thyme, rosemary, and nutmeg, salt and pepper and rub into the pork. Roast it in the oven for 45 mins.
Remove the pork from the oven and add the stock to the roasting pan. Arrange the beets, leeks, carrots and potatoes around the pork. Return to the oven and cook for 25 mins, then turn the oven up to 425\u00b0F and cook for 20 more mins. Remove the pork and vegetables from the roasting pan and loosely cover them with aluminum foil.
To make the gravy, pour the stock through a sieve into a saucepan. Toast the mustard seeds in a frying pan for 3 mins then add them to the stock, along with the beer and honey and bring to a boil. Mix in the cornstarch paste and and simmer for 1 more min. Season to taste and serve with the pork and vegetables.