Pork And Apple Stew With Potatoes Au Gratin

• 2 lb boneless pork neck, trimmed, cubed
• 1/3 cup all-purpose flour, seasoned
• 2 tbsp olive oil
• 1 None onion, thinly sliced
• 1 None large carrot, chopped
• 2 None small parsnips, peeled, halved
• 2 tbsp brown sugar
• 2 None fresh bay leaves
• 4 None fresh sage leaves
• 2 cups chicken stock
• 2 None apples, peeled, cored, quartered
• None None chopped fresh parsley, to serve
• -1 None Potatoes Au Gratin
• 1 None large sweet potato, peeled, thinly sliced
• 2 None large potatoes, peeled, thinly sliced
• 2 cups milk
• 3/4 cup heavy cream
• 1 clove garlic, minced
• 1/3 cup grated Cheddar cheese

1. Preheat oven to 375u0b0F.
2. Toss pork in flour, shaking off excess. Heat 1 tbsp oil in a large Dutch oven over high heat. Working in batches, cook pork for 2-3 mins until browned then set aside.
3. Add remaining oil to pan. Saute onion for 2-3 mins, until tender. Add carrot and cook for 2 mins. Add parsnips, sugar, bay leaves and sage. Return pork to pan along with stock and 2 cups water. Cover and bake for 30 mins. Reduce heat to 325u0b0F. Remove lid and bake for 30 mins, stirring occasionally. Add apples and cook for another 30 mins, until pork is tender.
4. Meanwhile, for the potatoes au gratin, lightly grease a medium baking dish. Layer sweet potato and potato over base. Combine milk, cream and garlic. Season to taste then pour over vegetables. Cover with foil and bake for 30 mins. Remove foil and sprinkle with cheese. Bake, uncovered, for another 15 mins, or until golden and tender.
5. Sprinkle stew with parsley. Serve with potatoes au gratin.

pork neck, flour, olive oil, onion, carrot, parsnips, brown sugar, bay leaves, sage, chicken stock, apples, fresh parsley, potatoes, sweet potato, potatoes, milk, heavy cream, clove garlic, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/34072 (may not work)