Pork with Root Vegetable

1 kg of pork roast, boned (neck of pork)
2 carrots
1 parsley root
250 g potatoes
1 punch chives
1 tbsp. horseradish
salt, pepper grains, 1 bay leaf, vinegar



Tie pork roast carefully with fine thread. Bring 3 liters water to a boil and mix with 1 tbsp. vinegar. Add 10 peppergrains an bay leaf. Simmer covered for approx.1 1/2 hours, but leave the pot ajar. Peel vegetables and potatoes. Chop potatoes into 1 cm slices and put them into cold water. Cut vegetables into 1/2 cm pieces. Place the potatoes into the pot 15 minutes before meat is tender. 8 minutes later add vegetables. Cut chives finely. Lift out meat and cut into slices. Pour fond in warmed plates, put meat slices, vegetables and potatoe slices on it. Springle with horseradish and chives.