Colourful vegetable casserole with smoked pork

Name: Colourful vegetable casserole with smoked pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g small, mainly waxy potatoes (e.g. Linda); 7-10 Tbsp Salt; 400 g Carrots; 1 medium onion; 600 g tripped chop of Kasseler; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 200 ml Milk; 2 TEASPOONS Instant vegetable stock; 350 g Leeks (leek); 7-10 Tbsp black pepper; 75 g grated gouda cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g small, mainly waxy potatoes (e.g. Linda)
7-10 Tbsp Salt
400 g Carrots
1 medium onion
600 g tripped chop of Kasseler
2 TABLESPOONS Oil
2 TABLESPOONS Flour
200 ml Milk
2 TEASPOONS Instant vegetable stock
350 g Leeks (leek)
7-10 Tbsp black pepper
75 g grated gouda cheese

Directions

1
Peel, halve and wash the potatoes. Cook for about 10 minutes in salt water. Peel, wash and slice carrots diagonally. Peel and roughly chop the onion. Cut smoked pork loin into large cubes.
2
Drain the potatoes and let them drain. Heat the oil in a large pan. Brown the cubes of smoked pork in it in 2-3 portions, take them out. Sauté the onion in the frying fat. Add carrots and steam briefly.
3
Dust with flour and sauté briefly. Add 300 ml water and milk while stirring, bring to the boil. Stir in the stock and let it simmer for about 10 minutes. Clean, wash and cut leek into rings.
4
Add to the carrot sauce 5 minutes before the end of the cooking time. Add the potatoes to the carrot-leek sauce, season with salt and pepper. Put the vegetables in an ovenproof dish and spread the slices of pork on top. Sprinkle with cheese and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.