Creamed pork, ham, carrots and celery

It’s always a good idea to feed kids with veggies, right? And that policy should be extended to packed school lunches. What I can’t manage is to prepare a separate vegetable dish. If the kids should have their veggies, the veggies should be part of the viand itself. I’m not heroic enough to grill meat, chicken or seafood and then prepare a vegetable dish to go with it. I’d rather cook a single dish with everything in it. So, yesterday’s packed school lunch consisted of herbed rice and a dish of pork, ham, carrots, celery and sweet peas.

This recipe serves three (the third portion became my lunch).

You will need 3 pork steaks, 1 medium-sized carrot, 3-4 celery stalks, about half a cup of sweet peas (thawed), a cup (or more) of cubed ham, 1 large onion, 2-3 tablespoonfuls of butter, a cup of cream, salt and pepper.

Cut the pork steaks into 1-inch cubes. Season with salt and pepper

Peel and cut the carrot into 1/2-inch cubes. Trim the celery and cut into 1/2-inch lengths. Peel and finely slice the onion.

Heat the butter in a pan. Add the pork and cook until the edges start to brown. Add the carrot cubes, celery and peas. Cook, stirring, for a few minutes. Add the ham and pour in the cream. Taste and add more salt and pepper if you prefer. Simmer (uncovered to prevent the cream from curdling) for a few minutes.

That’s not very complicated, is it?

Click here for the herbed rice recipe.

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