Autumnal Kasseler-Pan

Name: Autumnal Kasseler-Pan
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 160 g baby potatoes; 100 g Kassel; 1 (100 g) small apple; 1 (100 g) small bulb; 7-10 Tbsp Lemon juice; 1 collar Chives; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

160 g baby potatoes
100 g Kassel
1 (100 g) small apple
1 (100 g) small bulb
7-10 Tbsp Lemon juice
1 collar Chives
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Fresh cream
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cut into quarters lengthwise. Wash cured pork, dab dry and dice. Wash apple and pear. Cut out 2 slices from the middle of the pear, sprinkle with lemon juice.
2
Quarter the rest of the pear and apple, cut out the core. Cut the flesh into cubes. Wash chives and cut into small rolls. Heat oil in a coated pan. Fry the potatoes for about 7 minutes at medium heat, turning them over.
3
Season with salt and pepper and put aside. Sauté the smoked pork loin in the frying fat all around. Add fruit. Fry for a further 2-3 minutes, turning over. Add potatoes again. Season again. Serve sprinkled with crème fraîche and chives.
4
Garnish with pear slices and parsley.