Chicory with Kasseler mustard cream

Name: Chicory with Kasseler mustard cream
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 300 g triggered; 7-10 Tbsp Kassel cutlet; 1 onion, 1 tomato; 3 large chicory; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, pepper, 1 tablespoon of oil; 3/8 l Vegetable broth; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 2 TABLESPOONS sweet mustard; 1/8 l Milk; 1 Bag of mashed potatoes; 1/2 bunch Chives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

300 g triggered
7-10 Tbsp Kassel cutlet
1 onion, 1 tomato
3 large chicory
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, pepper, 1 tablespoon of oil
3/8 l Vegetable broth
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
2 TABLESPOONS sweet mustard
1/8 l Milk
1 Bag of mashed potatoes
1/2 bunch Chives

Directions

1
Dab the cured pork and dice it finely. Peel and cut the onion into eighths. Wash, seed and chop the tomato. Clean and wash the chicory, cut in half lengthwise and cut out the stalk.
2
Fry chicory in a large pan in 1 tbsp. hot fat for approx. 5 minutes on each side, season. Kasseler and onion in
3
of a 2nd pan in hot oil for about 4 minutes. Fry the tomato briefly
4
For the puree, boil up about 3/8 l water in a pot. Pour broth and cream to the Kasseler, bring to the boil, thicken. Season to taste with mustard, salt and pepper. Remove the pot of water from the stove
5
Add milk and 1 tablespoon of fat. Stir in the puree and let it swell for 1 minute. Then stir. Serve everything. Wash the chives, chop finely, sprinkle over