Fine roast ham with roast potatoes and herbs

Name: Fine roast ham with roast potatoes and herbs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Onion; 1 Carrot; 2 Bay leaves; 10 black peppercorns; 5 Cloves; 1 kg cured roast ham (without rind); 500 g baby potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 bundle (approx. 500 g) Carrots; 2 Kohlrabi (about 300 g each); 150 g Salad cream with sour cream; 150 g Whole milk yoghurt; 1 collar Chives; 1 Pot of chervil; 1 collar Parsley; 10 g Butter or margarine; 1 TABLESPOON Dijon mustard; 7-10 Tbsp Chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Onion
1 Carrot
2 Bay leaves
10 black peppercorns
5 Cloves
1 kg cured roast ham (without rind)
500 g baby potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 bundle (approx. 500 g) Carrots
2 Kohlrabi (about 300 g each)
150 g Salad cream with sour cream
150 g Whole milk yoghurt
1 collar Chives
1 Pot of chervil
1 collar Parsley
10 g Butter or margarine
1 TABLESPOON Dijon mustard
7-10 Tbsp Chervil

Directions

1
Bring approx. 21/2 litres of water to the boil in a large pot. Peel onion and carrot and cut into pieces. Add to the water together with the bay leaves, peppercorns and cloves. Wash the roast and put it into boiling water. Cook on low heat for about 11/2 hours.
2
In the meantime peel, wash and drain the potatoes. Heat oil in a pan and fry the potatoes in it at medium heat for 15-20 minutes until golden brown all around. Season with salt and pepper. Peel the carrots, leaving a little green, and wash them. Clean, peel and slice the kohlrabi. Cook carrots and kohlrabi in boiling salted water for 10-12 minutes, drain. In the meantime mix salad cream and yoghurt, season with salt and pepper. Chop chives and chervil finely and stir into the yoghurt cream, except for a little chives. For the roast, wash the parsley, dab dry, pluck the leaves from the stalks and chop finely. Melt the fat.
3
In the meantime mix salad cream and yoghurt, season with salt and pepper. Chop chives and chervil finely and stir into the yoghurt cream, except for a little chives. For the roast, wash the parsley, dab dry, pluck the leaves from the stalks and chop finely. Melt the fat. Add mustard, parsley and remaining chives and mix. Remove the roast, let it rest for a while and brush it with the parsley sauce. Arrange roast, roast potatoes and vegetables together with the herb cream on a plate and serve garnished with chervil if desired