Cured pork with green sauce

Name: Cured pork with green sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg released Kasseler cutlet; 7-10 Tbsp white pepper, salt; 7-10 Tbsp Grease; 750 g small carrots; 7-10 Tbsp 750 g-1 kg potatoes; 1/2 l clear soup; 1 medium onion; 2 TABLESPOONS butter/margarine; 2 (30 g) easy go. Tbsp. flour; 2-3 stem(s) parsley, dill; 7-10 Tbsp and 1/2 bunch of chives; 5 TABLESPOONS Whipped cream; 7-10 Tbsp pink berries

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg released Kasseler cutlet
7-10 Tbsp white pepper, salt
7-10 Tbsp Grease
750 g small carrots
7-10 Tbsp 750 g-1 kg potatoes
1/2 l clear soup
1 medium onion
2 TABLESPOONS butter/margarine
2 (30 g) easy go. Tbsp. flour
2-3 stem(s) parsley, dill
7-10 Tbsp and 1/2 bunch of chives
5 TABLESPOONS Whipped cream
7-10 Tbsp pink berries

Directions

1
Wash the cured pork, dab it dry. Season with pepper. Place on a greased baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 50-60 minutes
2
Peel, wash and halve carrots and potatoes. Boil potatoes in salted water for about 20 minutes. Cook carrots in boiling broth for about 15 minutes. Drain and collect the stock, measure 400 ml. Keep carrots warm
3
Peel and chop the onion. Heat the fat. Steam onion in it until transparent. Sprinkle with flour and sweat. Deglaze with broth, bring to the boil. Let simmer for about 5 minutes.
4
Wash and chop the herbs and puree them in the cream. Stir into the sauce. Season to taste with salt and pepper. Serve everything. Sprinkle any crushed pink berries over the sauce