Brussels sprouts pan with Kasseler

Name: Brussels sprouts pan with Kasseler
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 160 g small peeled potatoes; 1 tsp (5 g) Oil; 7-10 Tbsp salt, black pepper; 1/2 TEASPOON Vegetable broth (instant); 300 g cleaned Brussels sprouts; 100 g Lean triggered Kasseler cutlet; 1 (30 g) peeled onion; 1 tablespoon (15 g) Whole milk yoghurt; 7-10 Tbsp Chives

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

160 g small peeled potatoes
1 tsp (5 g) Oil
7-10 Tbsp salt, black pepper
1/2 TEASPOON Vegetable broth (instant)
300 g cleaned Brussels sprouts
100 g Lean triggered Kasseler cutlet
1 (30 g) peeled onion
1 tablespoon (15 g) Whole milk yoghurt
7-10 Tbsp Chives

Directions

1
Wash the potatoes, dab dry, halve or cut into slices. Heat oil in a coated pan. Fry the potatoes for about 20 minutes. Turn and season from time to time
2
Boil up about 150 ml of water. Dissolve broth in it. Wash and add the sprouts, cover and cook over medium heat for about 15 minutes
3
Wash the Kasseler, dab dry and season with pepper. Cut onion into rings. Move the potatoes a little to one side. Add the smoked pork loin and onion to the pan. Fry the Kasseler for 2-3 minutes on each side.
4
Lift out the Brussels sprouts and add them to the potatoes and the cured pork, if necessary add vegetable water
5
Put yoghurt as a blob on top. Wash the chives, cut into small rolls and sprinkle over the top