Stuffed Pork Roll

Name: Stuffed Pork Roll
Yield: 4
Ingredients: 600 g of pork roll, cut into a single piece; 2 onions; 1 turnip; 2 tablespoons of butter or margarine; 1/2 cup of water; 2 tablespoons of chopped parsley; 6 tablespoons of heavy cream; crumbly bread crumbs; salt and black pepper to taste; flour

1
600 g of pork roll, cut into a single piece
2
2 onions
3
1 turnip
4
2 tablespoons of butter or margarine
5
1/2 cup of water
6
2 tablespoons of chopped parsley
7
6 tablespoons of heavy cream
8
crumbly bread crumbs
9
salt and black pepper to taste
10
flour

Ingredients

1
600 g of pork roll, cut into a single piece
2
2 onions
3
1 turnip
4
2 tablespoons of butter or margarine
5
1/2 cup of water
6
2 tablespoons of chopped parsley
7
6 tablespoons of heavy cream
8
crumbly bread crumbs
9
salt and black pepper to taste
10
flour

Directions

1
Make a horizontal cut in the pork roll, forming a sort of pouch
2
Peel the onions and chop them finely
3
Peel the turnip and grate it coarsely
4
Melt the butter or margarine
5
Add the onion and turnip and let it simmer for a few minutes
6
Add the water
7
Cover the pot and cook slowly for 15 minutes
8
Transfer to a dish and add the heavy cream and parsley
9
Add enough bread crumbs to form a spreadable mixture
10
Season to taste with salt and black pepper
11
Stuff the pork roll with this mixture
12
Close the opening with skewers or sew it shut with coarse thread
13
Dust the pork roll with flour, then fry it in butter or margarine over low heat for about 12 minutes per side, or until it's nicely browned
14
To serve, cut into slices, removing any skewers or thread first
15
Serve 4 portions.