Glazed Kasseler cutlet with autumn vegetables

Name: Glazed Kasseler cutlet with autumn vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Hokkaido Pumpkin; 500 g Parsnips; 4 red onions; 2 Branches of rosemary; 4 Stem(s) Thyme; 3 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Kasseler chops (a approx. 200 g); 1 TABLESPOON liquid honey; 1/2 TEASPOON coarse pepper; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Thyme

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Hokkaido Pumpkin
500 g Parsnips
4 red onions
2 Branches of rosemary
4 Stem(s) Thyme
3 TABLESPOONS Balsamic vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Kasseler chops (a approx. 200 g)
1 TABLESPOON liquid honey
1/2 TEASPOON coarse pepper
2 TABLESPOONS Sunflower oil
7-10 Tbsp Thyme

Directions

1
Pumpkin wash, clean, core and cut into slices. Parsnips clean, peel the wide end and cut into slices of about 1 cm wide. Leave the thin ends whole. Peel onions and cut them into slices.
2
Wash the rosemary and thyme and shake dry. Pluck off needles or leaves and chop. Mix vinegar and 3 tablespoons of olive oil. Season with salt and pepper. Mix the marinade with the vegetables and spread on the fat pan of the oven.
3
Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 30 minutes.
4
Wash the chops, dab dry and season with salt. Mix honey, 1 tablespoon olive oil and coarse pepper. Heat sunflower oil oil in a frying pan. Fry the chops for about 4 minutes on each side while turning.
5
Shortly before the end of the roasting time, brush the chops with the marinade and serve on the oven vegetables, garnish with thyme.