Harold's Pig and Roots
| Yield: | 6 Servings |
| Categories: | Main Dishes, Meats, Vegetables |
| 1 | Boned pork shoulder | |
| 1 | tb | Minced fresh sage |
| 3 | tb | Lemon juice |
| 1 1/4 | lb | Carrots,peeled/cut into 2" |
| 1 | lb | Russet potatoes,peel/quarter |
| 1 | lb | Turnips,peeled and quartered |
| 1 | lb | Parsnips,peeled & quartered |
| 1 | Lg hd grn cabbage,core/quart | |
| 1 1/2 | tb | Cornstarch |
| 1/3 | c | Water |
| Salt | ||
| Pepper | ||
| RICH PORK STOCK | ||
| Pork bones | ||
| 2 | Large onion,chopped | |
| 2 | Large carrots,cut in pieces | |
| 1/2 | c | Water |
| 1 | qt | Water |
| 2 | Celery stalks,cut in pieces | |
| 1/2 | ts | Dried thyme leaves |
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