1. Place the leg of pork in the pot and add enough water to cover all the meat. Simmer on low heat for about 1,5 hours or until the meat starts to separate from the bone.
2. On medium heat, fry the sugar in a saucepan until golden brown. Add butter and then the sauerkraut. Cover the sauerkraut with water and leave to simmer on low heat for about 2 hours. Season with salt if necessary.
3. Peel the carrots and chop into 3 mm thick, round slices. In a saucepan, boil the sliced carrots in salted water until medium-soft and drain, then cool.
4. Place the milk, bay leaves and peppercorns in a saucepan. Heat for a couple of minutes and leave to set for half an hour for the flavours to absorb.
5. Melt the butter in a saucepan, add flour. Keep on low heat for a couple of minutes while constantly stirring.
6. While constantly stirring, gradually add the previously heated and flavoured milk. Let the sauce thicken and repeat. Add the rest of the milk in parts and cook on medium heat for 20 – 30 minutes. This is to avoid the sauce tasting of flour.
7. Pour the previously stewed carrots and chopped parsley into the sauce.
8. Serve as individual portions, on a large platter, or as separate components on the table.
Photos by: Johannes Hõimoja