Burgundy Kasseler with turnips and carrots

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Peel, wash and chop 2 carrots. Wash and quarter the tomato. Wash the meat and dab dry. Heat the oil in a roasting pan and fry the meat all around. Add onions, carrots and tomato and fry briefly. Add tomato paste, sauté briefly.

2. 2

   Deglaze with red wine and 350 ml water, bring to the boil, cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. In the meantime, wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, quench and peel. Peel and wash the turnips and cut them in half or quarters depending on size. Clean 500 g carrots, leave some green, peel and wash. Wash parsley, shake dry, put 1 stalk aside for garnishing, chop remaining parsley finely. Put turnips and carrots in boiling salted water with 1/2 teaspoon sugar. Cover and cook for 10-12 minutes. In the meantime heat clarified butter in a pan and fry the potatoes until golden brown, turning them over. Season with salt and pepper. Keep warm. Carefully lift the vegetables out of the water, drain and keep warm. Remove the roaster from the oven.

3. 3

   Put turnips and carrots in boiling salted water with 1/2 teaspoon sugar. Cover and cook for 10-12 minutes. In the meantime heat clarified butter in a pan and fry the potatoes until golden brown, turning them over. Season with salt and pepper. Keep warm. Carefully lift the vegetables out of the water, drain and keep warm. Remove the roaster from the oven. Remove meat and let it rest for a while. In the meantime, pour the roast stock through a sieve, collecting the stock in a pot. Bring to the boil, stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar. Cut the meat open. Arrange meat, sauce and vegetables sprinkled with parsley and garnished on a plate. Add potatoes extra

4. 4

   Remove meat and let it rest for a while. In the meantime, pour the roast stock through a sieve, collecting the stock in a pot. Bring to the boil, stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar. Cut the meat open. Arrange meat, sauce and vegetables sprinkled with parsley and garnished on a plate. Add potatoes extra

5. 5

   Preparation time approx. 1 hour 20 minutes

Nutrition Facts

KCAL
740 kcal

CARBS
47 g

FATS
30 g

PROTEINS
60 g