Gourmet Plate

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the asparagus, cut off the woody ends. Peel and wash potatoes, kohlrabi and carrots. Cut potatoes and kohlrabi into larger pieces. Wash sliced pork and chicken fillets. Boil up plenty of water with little salt, pepper and the bay leaf.

2. 2

   Cook the smoked pork and chicken fillets for about 20 minutes. Remove the meat and keep warm. Cook asparagus, potatoes, kohlrabi and carrots in the stock for about 15 minutes. Heat peas and krakauer for the last 5 minutes. Melt the fat for the sauce. Sweat flour in it. Add cream and 500 ml of the meat-vegetable stock, stirring constantly. Let simmer for about 5 minutes at low heat. Season to taste with salt, pepper, lemon juice and horseradish. Wash the herbs, cut the chives into small rolls, pluck the chervil leaves.

3. 3

   Sweat flour in it. Add cream and 500 ml of the meat-vegetable stock, stirring constantly. Let simmer for about 5 minutes at low heat. Season to taste with salt, pepper, lemon juice and horseradish. Wash the herbs, cut the chives into small rolls, pluck the chervil leaves. Cut the meat open and serve with the vegetables and sauce. Sprinkle with herbs and serve garnished with lemon

Nutrition Facts

KCAL
540 kcal

CARBS
26 g

FATS
31 g

PROTEINS
40 g