Harold's Pig and Roots

• 1 each pork shoulder boned
• 1 tablespoon sage minced
• 3 tablespoons lemon juice
• 1 1/4 pounds carrots peeled
• 1 pound russet potatoes
• 1 pound turnip quartered
• 1 1/2 tablespoons cornstarch
• 13 cup water
• 1 x pork stock

1. Place meat in a 5 to 6 quart ovenproof pan on medium-high heat.
2. Turn often until meat is well browned all over, about 10 minutes.
3. Add stock, sage, and lemon juice; stir to scrape browned bits from pan.
4. Cover very tightly and bake in a 325F (160C).
5. oven for 1 hour.
6. Add carrots and potatoes to meat.
7. Cover and bake until vegetables are barely tender when pierced, about 20 minutes.
8. Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer.
9. When vegetables are done, place cabbage in a 10 to 12 inch frying pan with 1/2 inch water.
10. Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes.
11. Transfer meat and vegetables to a large platter; keep warm.
12. Skim fat from pan juices; bring juices to a boil over high heat.
13. Add cornstar mixed with 13 cup water and bring to a second boil, stirring.
14. Pour into a small pitcher.

pork shoulder boned, sage, lemon juice, carrots, potatoes, cornstarch, water, pork stock

Taken from recipeland.com/recipe/v/harolds-pig-roots-45589 (may not work)