Herb filet on spring vegetables

Name: Herb filet on spring vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 medium-sized carrot; 1 (200 g) small kohlrabi; 200 g Potatoes; 125 g Pork tenderloin; 1/2 TEASPOON Vegetable broth; 6-7 Stem(s) mixed; 7-10 Tbsp Herbs; 1 tsp (5 g) Butter or margarine; 1 TEASPOON Flour; 5 TABLESPOONS low-fat milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 medium-sized carrot
1 (200 g) small kohlrabi
200 g Potatoes
125 g Pork tenderloin
1/2 TEASPOON Vegetable broth
6-7 Stem(s) mixed
7-10 Tbsp Herbs
1 tsp (5 g) Butter or margarine
1 TEASPOON Flour
5 TABLESPOONS low-fat milk
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Peel and wash the vegetables and potatoes and cut them into fine cubes. Rinse pork fillet. Boil up about 150 ml water and broth. Add vegetables and potatoes, place meat on top. Cover and simmer at low heat for 15-18 minutes
2
Wash the herbs and chop, except for something to garnish. Drain the meat and vegetables, collecting the vegetable water. Keep meat and vegetables warm
3
Heat the fat, add the flour and fry until golden brown. Stir in vegetable water and milk, bring to the boil and simmer for about 5 minutes. Add vegetables and half of the herbs. Season to taste with salt and pepper
4
Turn the pork fillet in the remaining chopped herbs, then cut open. Serve with vegetables and sauce. Garnish with remaining herbs