Crusted roast with butter beans

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash the meat, dab dry and cut the rind (see tip). Season with sea salt and pepper. Place in the fat pan of the oven.

2. 2

   Roast in hot oven 1 1⁄2-1 3⁄4 for hours.

3. 3

   Clean, wash and coarsely chop the soup greens. After approx. 10 minutes spread around the roast. After 15 minutes gradually add 3⁄8-1⁄2 l water. After approx. 1 hour roasting time, switch the temperature up (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) or switch on the oven grill for the last 10 minutes so that the rind throws bubbles and becomes crispy.

4. 4

   In the meantime peel, wash and cut the potatoes into pieces. Cover and cook in salted water for about 20 minutes.

5. 5

   Clean, wash and cut the beans into pieces. Peel and chop the onion. Fry in 1 tablespoon butter until translucent. Add the beans and 1⁄4 l water and steam covered for about 5 minutes. Season to taste with salt.

6. 6

   Remove the roast. Place the roast stock and vegetables in a fine sieve, collecting the stock in a pot and degreasing it. Pass the vegetables through the sieve to the sauce. Keep the roast warm on the fat pan.

7. 7

   Stir the cream into the stock, bring to the boil briefly. If the sauce is too liquid, stir the starch with 2 tablespoons of water until smooth and stir into the boiling sauce. Season to taste with salt and pepper.

8. 8

   Drain the potatoes. Add milk and 1 tablespoon butter. Mash finely with a potato masher. Season with salt. Cut the roast open. Arrange everything.

Nutrition Facts

KCAL
650 kcal

CARBS
31 g

FATS
32 g

PROTEINS
56 g