Black salsify and carrot vegetables in cheese sauce with pork
easy
75 mins
75 mins
Ingredients
- 5 TABLESPOONS Vinegar
- 500 g Black salsifies
- 375 g Carrots
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 4 Pork chops (about 150 g each)
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Oil
- 1 TEASPOON Vegetable broth (instant)
- 30 g Butter or margarine
- 30 g Flour
- 1/4 l Milk
- 1/2 package (100 g) Processed cheese preparation Herbs (50 % fat in dry matter)
- 7-10 Tbsp grated nutmeg
- 1-2 TEASPOONS Lemon juice
Directions
- 1
Mix vinegar and 3/4 litres of cold water. Wash and peel the black salsifies, cut them into 4 cm long pieces and place them in the vinegar water. Wash and peel carrots and potatoes as well.
- 2
Cut carrots into sticks of about 4 cm length, cut potatoes in half. Drain the black salsify and cook with the carrots covered in approx. 1/2 litre salt water for 20-25 minutes. Cover the potatoes and cook in boiling salted water for about 20 minutes.
- 3
Meanwhile wash parsley and chives, dab dry and, except for some parsley for garnishing, chop or cut into small rolls. Wash chops, dab dry and season with salt and pepper.
- 4
Heat the oil in a pan and fry the chops for about 4 minutes on each side and keep warm. Drain the vegetables and measure 1/4 liter of vegetable water. Mix with vegetable stock. Heat the fat in a pan and sauté the flour in it.
- 5
Add stock and milk, bring to the boil and simmer for 3-5 minutes while stirring. Stir herbs, except for a tablespoon, and processed cheese into the sauce and season with pepper, nutmeg and lemon juice.
- 6
Add the vegetables to the sauce, warm them up and arrange them on plates with chops and potatoes. Serve sprinkled with herbs.
Nutrition Facts
620 kcal
45 g
28 g
44 g
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