Pork Knuckle with Sauerkraut and Mashed Potatoes

Peel the carrot and celeriac from 1 bunch of soup vegetables and cut into 2 cm cubes. Halve the leek, wash and slice. Peel 2 onions and dice. Wash the parsley, drain, chop and set aside.

Rinse 4 cured pork knuckles under cold water and pat dry. Place in a large pot with the vegetables, 2 bay leaves, 6 peppercorns, 4 juniper berries and salt. Add water until everything is covered.

Simmer over medium heat for 1 hr 45 min. Skim off any protein that rises to the surface with a ladle and top up with water as it evaporates.

Wash, peel and finely grate 1 g carrot. Peel 1 g onion and cut into fine strips.

Wash 500 g potatoes and boil in salted water for approx. 25 min, drain, peel and press through a potato ricer while hot. Bring 150 ml milk to a boil with 20 g butter, pour over the potato mixture and mix until smooth. Season with salt, freshly ground pepper and 1 pinch of grated nutmeg and keep warm.

Melt 40 g butter in a large pot. Sweat the carrot and onion over low heat for 3-4 min until translucent. Add 1 can of sauerkraut, salt and 1 bay leaf, cover and simmer for 20 min.

Remove the bay leaf. Take the pork knuckle out of the broth, drain and arrange on plates with the sauerkraut and mashed potatoes. Sprinkle with chopped parsley and serve with 2 tbsp medium-hot mustard.