Roll roast: Finely dice onions and garlic, chop parsley. Slice mushrooms and sauté with 1 tbsp vegetable oil, season lightly with salt and freshly ground pepper. Slice pork neck lengthwise, season with salt, pepper and nutmeg. Place the garlic, mushroom stuffing, onions and parsley on top of the meat, roll the meat up again and tie tightly with sausage twine.
Sauce: make a marinade with salt, bell pepper, paprika, a little nutmeg, finely chopped garlic and vegetable oil and brush the meat with it. Clean the carrots and celery and cut them into large pieces. Put the roast in an ovenproof dish, add the carrots and celery and put everything together in the oven.
Brush the roast with the marinade from time to time. Cooking time approx.
2, 5 hours at 160 degrees .
Sauté 150 g of mushrooms in slices with chopped onion and garlic. Shortly before the end of the cooking time take out the stock and douse the steamed mushrooms with it, if necessary fill up with a little water. A few pieces of celery and carrots are finely strained and stirred into the sauce. Finish with whipped cream.
Potato gratin: Peel the potatoes and cut into slices. Cut onion into strips, chop garlic, cut chives. Mix everything together with whipped cream, a hint of nutmeg, pepper, salt and a little Parmesan cheese to a creamy consistency.
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