Brussels sprouts and cauliflower pan

Name: Brussels sprouts and cauliflower pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 500 g baby potatoes; 250 g detached pork chop; 3 Onions; 2 TABLESPOONS clarified butter; 1 collar Chives; 7-10 Tbsp Pepper; 7-10 Tbsp sweet marjoram; 100 g Fresh cream; 7-10 Tbsp Marjoram

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Brussels sprouts
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
500 g baby potatoes
250 g detached pork chop
3 Onions
2 TABLESPOONS clarified butter
1 collar Chives
7-10 Tbsp Pepper
7-10 Tbsp sweet marjoram
100 g Fresh cream
7-10 Tbsp Marjoram

Directions

1
Clean, wash and cook the Brussels sprouts in boiling salted water, seasoned with a little nutmeg, for 15-20 minutes. Then drain. Peel, wash and halve the potatoes. Cook in boiling salted water for about 15 minutes. Wash cured pork loin, dab dry and cut into cubes.
2
Peel onions and cut into rings. Heat 1 teaspoon of clarified butter. Fry the onion rings and pork loin for about 5 minutes over a high heat, set aside. Melt the remaining lard in the frying fat. Fry the potatoes and Brussels sprouts in it at medium heat for about 7 minutes. In the meantime wash the chives and cut them into small rolls. Put the smoked pork loin and onion rings in the pan. Season with pepper and dried marjoram. Let crème fraîche melt on top.
3
In the meantime wash the chives and cut them into small rolls. Put the smoked pork loin and onion rings in the pan. Season with pepper and dried marjoram. Let crème fraîche melt on top. Sprinkle with chives. Serve garnished with fresh marjoram as desired