Harold's Pig And Roots

Ingredients

1 boned pork shoulder
2 gr sage
45 ml lemon juice
300 gr carrots
290 gr russet potatoes
190 gr turnips
250 gr parsnips
1 hd grn cabbage
12 gr cornstarch
200 ml water
2 onion
2 carrots
950 ml water
2 celery stalks
1 gr thyme leaves
3,400 gr ovenproof on high hea turn often until meat is well browned all over
12 frying
1/2 water
80 ml water
15 with onions
120 ml water to
950 ml water

Instructions

a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.