Frankfurt green sauce to Kasseler

Name: Frankfurt green sauce to Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 2 Bay leaves; 6-8 Peppercorns; 750 g tripped chop of Kasseler; 2 eggs, 100 g mayonnaise; 200 g Skimmed milk yoghurt; 2 TABLESPOONS Lemon juice; 1 collar Herbs for Frankfurt Green Sauce (e.g. chives, parsley, chervil, cress, borage, sorrel, pimpinella); 7-10 Tbsp salt, pepper, some sugar; 500 g Carrots

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
2 Bay leaves
6-8 Peppercorns
750 g tripped chop of Kasseler
2 eggs, 100 g mayonnaise
200 g Skimmed milk yoghurt
2 TABLESPOONS Lemon juice
1 collar Herbs for Frankfurt Green Sauce (e.g. chives, parsley, chervil, cress, borage, sorrel, pimpinella)
7-10 Tbsp salt, pepper, some sugar
500 g Carrots

Directions

1
Peel and halve the onion. Boil up with about 1 1/2 l water and spices. Wash the meat and add it. Cover and simmer for about 45 minutes
2
Boil the eggs for about 10 minutes. Quench, peel and let cool off
3
Mix mayonnaise, yoghurt and lemon juice. Wash the herbs and chop finely, except for something to garnish. Stir into the cream. Season to taste with salt, pepper and sugar. Chop the eggs and fold them in, except for 2 tsp.
4
Clean the carrots, leaving a little green, peel and wash. Steam covered in a little salt water for about 10 minutes
5
Lift out the meat and cut into slices. Drain the carrots. Serve both with green sauce. Garnish with the rest of the egg and herbs. Serve with new potatoes