Fine vegetable plate with three kinds of meat
easy
60 mins
60 mins
Ingredients
- 750 g white asparagus
- 2 (approx. 500 g) Kohlrabi
- 1 collar Carrots
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp white pepper
- 7-10 Tbsp some peppercorns
- 1-2 Bay leaves
- 500 g tripped chop of Kasseler
- 350-400 g Chicken filet
- 2-3 Krakow sausages
- 300 g frozen peas
- 1 tablespoon (20 g) butter/margarine
- 1 tablespoon (20 g) Flour
- 1/8 l Milk
- 7-10 Tbsp a few squirts of lemon juice
- 2 TABLESPOONS Horseradish (a. d. glass)
- 1/2 bunch chives and some fresh chervil
Directions
- 1
Wash and peel the asparagus. Cut off ends. Peel and wash kohlrabi and carrots. Cut kohlrabi into thin slices
- 2
Boil approx. 1 1/2 l lightly salted water with peppercorns and bay leaves
- 3
Cook the cured pork in the stock for about 40 minutes. Wash the fillet. Add the carrots after 20-25 minutes and cook. Heat up the sausage about 5 minutes before the end of the cooking time
- 4
Steam asparagus and kohlrabi in little boiling salted water with 1 pinch of sugar for 15-20 minutes. Add peas and cook for 5 minutes
- 5
Measure out approx. 1/2 l of the cured pork brew. Heat the fat and sweat the flour in it. Deglaze with stock and milk while stirring and let simmer for about 5 minutes. Season to taste with salt, pepper, lemon juice and horseradish. Wash, chop and add herbs
- 6
Remove meat, sausage and carrots from the stock. Cut the meat and sausage into slices. Serve with vegetables and sauce. Boiled potatoes taste good with it
Nutrition Facts
440 kcal
16 g
22 g
42 g
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