Green sauce for Kasseler

Name: Green sauce for Kasseler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Bay leaves; 6-8 white peppercorns; 800 g triggered; 1 Egg; 1 collar mixed herbs for "green sauce" (e.g. dill, sorrel, borage, chives, parsley, chervil, tarragon and; 7-10 Tbsp Pimpinelle); 200 g Salad Mayonnaise; 200 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 2 TEASPOONS medium hot mustard; 7-10 Tbsp salt, white pepper; 500 g Broccoli; 1 bundle (approx. 500 g) Carrots

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Bay leaves
6-8 white peppercorns
800 g triggered
1 Egg
1 collar mixed herbs for "green sauce" (e.g. dill, sorrel, borage, chives, parsley, chervil, tarragon and
7-10 Tbsp Pimpinelle)
200 g Salad Mayonnaise
200 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
2 TEASPOONS medium hot mustard
7-10 Tbsp salt, white pepper
500 g Broccoli
1 bundle (approx. 500 g) Carrots

Directions

1
Boil up approx. 1 1/2 l water and spices. Wash the smoked pork loin, cover and let it simmer at low heat for about 1 hour
2
Boil the egg hard. Quench and peel. Wash herbs, shake dry and chop except for some chervil. Mix mayonnaise, yoghurt, lemon juice and mustard. Fold in the herbs. Season to taste with salt and pepper
3
Clean broccoli, wash it, cut it into florets. Peel and wash the carrots (possibly leave some green). Steam the vegetables covered in little boiling salted water for 8-10 minutes
4
Take the meat out, cut it open. Drain vegetables. Arrange everything. Chop the egg and sprinkle over the sauce. Garnish with chervil. Served with: roast potatoes
5
Drink: cold beer