Season the pork jowls with salt and pepper, then brown them in a pan with some seed oil. Set aside. Cut the root vegetables into large chunks. Heat some olive oil in the pan you used to brown the pork jowls and lightly fry the root vegetables in it. Gradually add beer. Now, pour the veal broth or water into the pan and add the pork jowls. Place the pan in the oven at 170 degrees Celsius and leave the mixture to braise for about 1.5 hours. Take the meat out, strain the sauce and reduce it slightly.
To make the parsnip purée, first peel, wash and dice the parsnips. Drop them into boiling water and leave them to soften. Strain the water, add cream and 110 g of butter and purée the mass until smooth. Season with salt and pepper.
Peel, wash and chop the carrots. Now, glaze the carrots with butter and sugar in a saucepan.
To serve, place the braised pork jowls on a plate, add the parsnip purée and glazed carrots and drizzle with a little sauce.