Cutlet roast with young vegetables

Name: Cutlet roast with young vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1-1.2 kg Pork cutlet roast; 7-10 Tbsp salt, white pepper; 1 bundle (500 g) Carrots; 150 g mangetout or frozen peas; 450 g green asparagus; 30 g butter/margarine; 2 tablespoons (30 g) Flour; 100 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1-1.2 kg Pork cutlet roast
7-10 Tbsp salt, white pepper
1 bundle (500 g) Carrots
150 g mangetout or frozen peas
450 g green asparagus
30 g butter/margarine
2 tablespoons (30 g) Flour
100 g Whipped cream

Directions

1
Wash the meat and remove from the bone. Rub with salt and pepper. Place on the bone in the fat pan of the oven. Roast in the hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 1/4-1 1/2 hours
2
Clean and peel the carrots. Clean the sugar snap peas. Wash both. Wash the asparagus and cut off the woody ends generously
3
Cook the carrots in 1/2 l boiling salted water for about 15 minutes. Add asparagus after 3 minutes, sugar snap peas after 10 minutes and cook for 10 minutes
4
Drain the vegetables and collect the vegetable stock. Heat the fat and sweat the flour in it. Deglaze with 400 ml vegetable stock and cream while stirring, bring to the boil. Season to taste with salt and pepper. Serve everything. Goes well with croquettes
5
Drink: cool white wine