Gratinated Kasseler with mushroom cream
easy
90 mins
90 mins
Ingredients
- 2 medium-sized onions
- 1-2 stem(s) Parsley or thyme
- 1 Bay leaf
- 5-6 Peppercorns
- 600 g tripped chop of Kasseler
- 500 g Broccoli
- 150 g small mushrooms
- 5-6 cherry tomatoes
- 8 TK-Rösti-Taler or -corners
- 7-10 Tbsp (bag/package)
- 7-10 Tbsp salt, pepper, nutmeg
- 1 tablespoon (20 g) butter/margarine
- 1 (15 g) easy go. Tbsp. flour
- 300 ml Milk
- 100 g Whipped cream
- 1-2 TEASPOONS Vegetable broth
- grease for the mould, baking paper
Directions
- 1
Peel 1 onion, dice coarsely. Wash the herbs. Put everything with laurel and peppercorns in plenty of water, bring to the boil. Wash the smoked pork, add and simmer for about 45 minutes.
- 2
Clean and wash broccoli and cut into florets. Clean and wash mushrooms. Wash and halve the tomatoes. Peel and finely chop 1 onion. Coarsely grate the cheese
- 3
Place the frozen Rösti on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes until golden brown. Turn once after about 10 minutes
- 4
Steam broccoli in little boiling salted water covered for about 5 minutes. Drain. Fry the mushrooms in hot fat. Fry onion cubes briefly. Dust with flour and sauté briefly. Stir in milk, cream and stock, bring to the boil. Simmer for about 5 minutes. Stir more often. Melt half the cheese in the sauce. Season to taste with salt, pepper and nutmeg
- 5
Take the meat out and cut into slices. Spread the meat with the rösti, broccoli and tomatoes in a greased flat casserole dish. Pour sauce over it. Sprinkle with the remaining cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 25 minutes
Nutrition Facts
680 kcal
27 g
39 g
50 g
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