Rosemary Pork Roast with Vegetables

Preheat the oven to 180 °C. Soak the dried mushrooms in 200 ml of warm water. Remove the leaves from one sprig of rosemary and chop them finely.

Wash the potatoes thoroughly, dry them, and cut them lengthwise into quarters (halve smaller ones). Cut the carrots into approximately 5 cm sticks.

Cut the celery stalks into 1 cm diagonal slices, the spring onions into 1 cm rings, and the garlic into thin slices.