False hare with carrots and kohlrabi vegetables

Name: False hare with carrots and kohlrabi vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 75 g streaky smoked bacon; 1 Onion; 750 g mixed minced meat; 1 egg (size M); 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 400 ml Vegetable broth (instant); 600 g Carrots; 600 g Kohlrabi; 800 g Potatoes; 1 pinch Sugar; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pink berries and chervil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
75 g streaky smoked bacon
1 Onion
750 g mixed minced meat
1 egg (size M)
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
400 ml Vegetable broth (instant)
600 g Carrots
600 g Kohlrabi
800 g Potatoes
1 pinch Sugar
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pink berries and chervil

Directions

1
Soak rolls in cold water. Cut bacon into sticks. Peel onion and chop finely. Knead minced, squeezed out roll, egg, onion and mustard. Season with salt, pepper and paprika. Shape into an oblong loaf.
2
Stick bacon sticks into it. Place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Deglaze with broth 20 minutes before the end of the roasting time. If necessary, cover up 15 minutes before the end of the roasting time. In the meantime, clean the carrots so that some carrot green remains, wash. Clean, wash and slice the kohlrabi. Peel, wash and possibly halve the potatoes. Boil up the potatoes in a pot with salted water, cover and cook for about 20 minutes. Put carrots and kohlrabi in boiling salted water with sugar and cook for about 15 minutes. Remove the roast from the oven, remove from the fat pan and keep warm. Pour stock through a fine sieve and collect in a small pot.
3
Peel, wash and possibly halve the potatoes. Boil up the potatoes in a pot with salted water, cover and cook for about 20 minutes. Put carrots and kohlrabi in boiling salted water with sugar and cook for about 15 minutes. Remove the roast from the oven, remove from the fat pan and keep warm. Pour stock through a fine sieve and collect in a small pot. Add cream, bring to the boil, stir in sauce thickener and bring to the boil again. Season to taste with salt and pepper. Drain the potatoes and let them steam off a little. Pour the vegetables into a sieve and let them drip off a little. Cut the roast into slices. Serve roast, sauce, vegetables and potatoes on plates. Garnish with pink berries and chervil
4
Season to taste with salt and pepper. Drain the potatoes and let them steam off a little. Pour the vegetables into a sieve and let them drip off a little. Cut the roast into slices. Serve roast, sauce, vegetables and potatoes on plates. Garnish with pink berries and chervil