I often make this dish, it has it all. Tasty, easy to make, it makes a great Sunday dinner, a midweek special treat or a feast after a grand day out. My mother used to make pork steaks in a big pot, slow cooked with onions, garlic and peas, slightly burnt at the bottom, it was delicious too. To save on a lot of dishes during and after cooking, I do mine in a papillote , which is really between two sheets of tin foil. It keeps all the flavours of the ingredients that you put together. One tip though, leave the greens out or they will turn brown. Apart from that, go for it!
This is to me the best way to cook carrots.” Papillotte” which is often used to cook fish, works brilliantly with our favourite orange root. It will keep its colour, natural sweetness and if you forget about it, they won’t turn into a tasteless purée. So remember to follow this few easy steps for your next Sunday roast!