Alsatian potato and meat pot

Name: Alsatian potato and meat pot
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 400 g Onions; 1 kg Potatoes; 750 g Carrots; 2 (approx. 150 g) Mettenden; 400-500 g tripped chop of Kasseler; 1 collar fresh or about 2 teaspoons dried thyme; 1-2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 1 Bay leaf; 7-10 Tbsp Salt; 2-4 Tbsp clear soup; 1/4 l dry white wine (e.g. Pinot Blanc); 2 TABLESPOONS Butter; 150 g Fresh cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

400 g Onions
1 kg Potatoes
750 g Carrots
2 (approx. 150 g) Mettenden
400-500 g tripped chop of Kasseler
1 collar fresh or about 2 teaspoons dried thyme
1-2 TABLESPOONS Oil
7-10 Tbsp white pepper
1 Bay leaf
7-10 Tbsp Salt
2-4 Tbsp clear soup
1/4 l dry white wine (e.g. Pinot Blanc)
2 TABLESPOONS Butter
150 g Fresh cream

Directions

1
Peel onions and cut them into rings. Peel and wash potatoes and carrots. Slice both and the ends of the meads. Wash Kasseler briefly, dab dry well and dice evenly. Wash the thyme and remove the leaves
2
Heat the oil in a large ovenproof pot (with lid). Brown the smoked pork loin and sausage thoroughly. Season with pepper and half of thyme, add bay leaf. Place potatoes, onions and carrots alternately in the pot, season with salt and pepper and finish with a layer of potatoes.
3
Mix the stock and about 3/4 l hot water. Pour wine over the layered ingredients. Cover and cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 2 1/4 hours.
4
Spread butter in flakes and the remaining thyme on the potatoes. Then cook everything open at the same temperature for another 45 minutes. Add crème fraiche