Honey casserole with glazed vegetables

Name: Honey casserole with glazed vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg lean Kasseler-; 7-10 Tbsp pepper, salt; 750 g Potatoes; 375 g Carrots; 1 collar Spring onions; 375 g Mushrooms; 1 TABLESPOON Oil; 1 TEASPOON Mustard; 1 TEASPOON liquid honey; 2 tablespoons (40 g) Sugar; 2-3 TABLESPOONS White wine vinegar; 1 collar Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg lean Kasseler-
7-10 Tbsp pepper, salt
750 g Potatoes
375 g Carrots
1 collar Spring onions
375 g Mushrooms
1 TABLESPOON Oil
1 TEASPOON Mustard
1 TEASPOON liquid honey
2 tablespoons (40 g) Sugar
2-3 TABLESPOONS White wine vinegar
1 collar Parsley

Directions

1
Wash the meat and pat dry. Rub with pepper. Roast on the fat pan in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 hour. After approx. 30 minutes well
2
Pour on 1/4 l water
3
Peel and wash the potatoes and carrots and cut them into large pieces. Cook both in salted water for about 15 minutes. Drain well and keep warm
4
Clean, wash and chop the spring onions. Clean and wash the mushrooms. Fry both in hot oil for about 5 minutes. Season with salt and pepper
5
Mix mustard and honey. Spread on the meat 10 minutes before the end of cooking time, continue to fry. Keep meat warm. Dissolve the meat with some water, fill up to 1/4 l
6
Melt the sugar in a large pan until golden brown. Deglaze with roast stock and vinegar and simmer for 2-3 minutes. Toss potatoes and vegetables in it, season to taste. Remove meat from the bone. Wash and chop the parsley and sprinkle over it. Arrange everything
7
Drink: white wine spritzer