Glazed Kasseler with spring vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the cured pork loin and pat dry. Place the pork loin on the fat pan of the oven and pour on 100 ml water. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour. Mix honey with half of the lemon juice. Spread the cured pork from time to time. Wash the potatoes, scrub vigorously and cook in boiling water for about 20 minutes.

2. 2

   Clean and wash kohlrabi and carrots. Cut kohlrabi into slices, carrots into large pieces. Clean and wash sugar snap peas. Cook kohlrabi in boiling salted water for about 10 minutes. Add the carrots after about 5 minutes and cook the sugar snap peas for the last 2 minutes. Remove the vegetables and keep warm. Measure 200 ml vegetable stock and pour into a pot. Add cream and bring to the boil. Stir starch with 2 tablespoons of water until smooth and thicken the sauce. Season to taste with salt, cayenne pepper and remaining lemon juice. Wash the chervil and dab dry.

3. 3

   Measure 200 ml vegetable stock and pour into a pot. Add cream and bring to the boil. Stir starch with 2 tablespoons of water until smooth and thicken the sauce. Season to taste with salt, cayenne pepper and remaining lemon juice. Wash the chervil and dab dry. Put something aside for garnishing and chop the rest finely. Add the chervil to the sauce. Quarter the potatoes and season with salt. Arrange sliced pork with vegetables and potatoes on a plate. Garnish with remaining chervil. Pour some sauce over the vegetables and serve the rest separately

4. 4

   Put something aside for garnishing and chop the rest finely. Add the chervil to the sauce. Quarter the potatoes and season with salt. Arrange sliced pork with vegetables and potatoes on a plate. Garnish with remaining chervil. Pour some sauce over the vegetables and serve the rest separately

Nutrition Facts

KCAL
700 kcal

CARBS
56 g

FATS
31 g

PROTEINS
50 g