Pig oyster with roots and salsa verde

Preheat the oven to 180 ° C.

Clean the garlic and cut finely. Wash the roots and peel them with the peeler. Mix with the garlic, fennel seed, oil, pepper and salt.

Spread over a baking sheet covered with parchment paper and bake in the center of the oven for about 30 minutes.

Bring a generous pot of water to the boil. Clean the potatoes and cut them in half lengthwise.

When the water boils, put the unpeeled potatoes in the pan, bring to the boil again and cook for 12 minutes until done.

Meanwhile, heat the grill pan without oil or butter. Dab the pig stools dry with some paper towels. Brush the meat with the oil and sprinkle with pepper and salt.

Grill in approx. 8-10 min. Until done. Turn halfway.

Meanwhile, clean the shallot for the salsa verde and cut roughly. Cut the parsley coarse and put in a high cup together with the shallot and the rest of the oil.

Puree with the hand blender and season with pepper. Mix in the capers.

Drain the potatoes and distribute them along with the pork stews and carrots. Serve the salsa verde.