Skinkstek i lergryta med kantareller och smålök

Ingredients:

• 250 g steklök
• 4 parsnips
• 400 g kantareller eller trattkantareller
• about 1.2 kg pork
• 1 1/2 teaspoon salt
• 2 pinches of pepper
• 2 teaspoons thyme
• 2 teaspoons rosemary
• 4 cups water
• 1 chicken stock cube
• 3 cups green peas

To do this:

1. Add lergrytan and lid in cold water for 15 minutes.
2. Peel the onions and parsnips may trim the mushrooms. Cut the onions and mushrooms into small pieces and parsnips into sticks.
3. Rub skinksteken with salt, pepper, thyme and rosemary. Place the beef in the pot with vegetables, mushrooms, water and crumble in the stock cube. Put the lid on.
4. Set the pan on the grate in the lower part of the cold oven. Preheat oven to 200 ˚ C. Cook for 1 3/4 - 2 hours or until ham is the internal temperature is about 72 ˚ C.
5. Add the peas and let them and the meat be in the pot about 10 minutes. Cut the meat into slices.
6. Serve skinksteken with clouds, vegetables and potato puree, often flavored with grated cheese.