Glazed Kasseler in a bed of vegetables

Name: Glazed Kasseler in a bed of vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp Oil; 1 TABLESPOON Oil; 1 collar Soup Greens; 2 medium-sized carrots; 7-10 Tbsp 750 g-1 kg potatoes (firm boiling); 1/8 l Vegetable broth (instant); 1-2 TABLESPOONS Apricot Jam; 7-10 Tbsp some parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp Oil
1 TABLESPOON Oil
1 collar Soup Greens
2 medium-sized carrots
7-10 Tbsp 750 g-1 kg potatoes (firm boiling)
1/8 l Vegetable broth (instant)
1-2 TABLESPOONS Apricot Jam
7-10 Tbsp some parsley

Directions

1
Rub Kasseler with pepper. Place on an oiled fat pan and roast in a preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour
2
Clean or peel and wash soup greens, carrots and potatoes. Coarsely chop vegetables, halve potatoes. Mix everything with salt, pepper and 1 tablespoon of oil and after about 15 minutes spread around the roast. Turn the vegetables more often
3
Pour broth over the vegetables after about 10 minutes. Spread the Kasseler with jam approx. 10 minutes before the end of the frying time
4
Remove the cured pork loin, remove from the bone and cut into slices. Serve with the vegetables. Wash the parsley and garnish the dish with it
5
If there is anything left over from the pork loin, you can serve it cold, e.g. with yoghurt and mustard dip or tartar sauce on bread