Béchamel potato with peas and cured pork

Name: Béchamel potato with peas and cured pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 250 g Sweet peas; 150 g frozen peas; 1 Onion; 400 g detached pork chop; 30 g Butter or margarine; 40 g Flour; 1/2 l clear broth (instant); 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Chives

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
250 g Sweet peas
150 g frozen peas
1 Onion
400 g detached pork chop
30 g Butter or margarine
40 g Flour
1/2 l clear broth (instant)
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Chives

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Clean, wash and cut the sugar snap peas into strips and cook with the peas for 4 minutes in boiling salted water. Drain on a sieve. Peel and finely chop the onion. Cut the smoked pork loin into small cubes.
2
Heat the fat in a saucepan. Sauté the smoked pork and onion in it. Add flour. Deglaze with broth and milk while stirring and bring to the boil. Season to taste with salt and pepper. Drain potatoes, rinse, peel and slice. Add potatoes, mangetout and peas to the sauce. Flavour again with salt and pepper. Wash the chives and cut into small rolls.
3
Season to taste with salt and pepper. Drain potatoes, rinse, peel and slice. Add potatoes, mangetout and peas to the sauce. Flavour again with salt and pepper. Wash the chives and cut into small rolls. Sprinkle on the béchamel potatoes and serve