Cutlet roast with cauliflower-carrot-vegetables

Name: Cutlet roast with cauliflower-carrot-vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1.2 kg Roast pork chop (with bone); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 750 g Cauliflower; 500 g Carrots; 50 g Butter or margarine; 1 (450 g) Bag of frozen "Rösti"; 30 g Flour; 1/8 l Milk; 7-10 Tbsp a few squirts of lemon juice; 1/2 Pot of chervil or some parsley; 7-10 Tbsp Lemon

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.2 kg Roast pork chop (with bone)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Soup Greens
750 g Cauliflower
500 g Carrots
50 g Butter or margarine
1 (450 g) Bag of frozen "Rösti"
30 g Flour
1/8 l Milk
7-10 Tbsp a few squirts of lemon juice
1/2 Pot of chervil or some parsley
7-10 Tbsp Lemon

Directions

1
Wash the meat and dab dry. Rub with salt and pepper. Clean, wash and chop the soup vegetables. Put meat and vegetable cubes on a fat pan. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 - 1 1/2 hours, turning once. In the meantime, clean and wash the cauliflower and cut it into florets. Peel, wash and slice the carrots. Cover the cauliflower and cook in 1/2 litre salt water for about 15 minutes. Add the carrots after about 10 minutes cooking time. Heat 20 g fat in a pan. Fry the Rösti in it over low heat until golden brown on each side. Keep warm. Drain the vegetables, collect the water and measure 1/4 litre. Remove the roast and keep warm. Dissolve the roast with the vegetable water and pass through a sieve. Heat 30 g fat. Sweat flour in it. Stir in the sauce stock and milk and bring to the boil. Simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice. Warm up the vegetables in the sauce. Wash the chervil, dab dry and remove the leaves. Arrange everything. Garnish with chervil and lemon
2
Cutlery: Carl Mertens
3
Glass: Theresienthal