Kassel slices on béchamel vegetables

Name: Kassel slices on béchamel vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g baby potatoes; 500 g Carrots; 1 TABLESPOON Butter; 1/2 l Vegetable broth ( Instant ); 250 g Leeks (leek); 30 g Flour; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 4 discs (200 g each) tripped chop of Kasseler; 100 g grated Emmental cheese; 7-10 Tbsp Sweet peppers; 7-10 Tbsp chopped parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g baby potatoes
500 g Carrots
1 TABLESPOON Butter
1/2 l Vegetable broth ( Instant )
250 g Leeks (leek)
30 g Flour
7-10 Tbsp white pepper
1 TABLESPOON Oil
4 discs (200 g each) tripped chop of Kasseler
100 g grated Emmental cheese
7-10 Tbsp Sweet peppers
7-10 Tbsp chopped parsley

Directions

1
Peel, halve and wash the potatoes. Peel, wash and cut carrots into thick slices. Heat the fat in a pot. Brown the potatoes and carrots in it. Add stock, bring to the boil and cook for 10 minutes.
2
Clean and wash the leek, cut into rings and add to the potatoes about 5 minutes before the end of the cooking time. Remove the vegetables with a skimmer and put them into a large casserole dish. Mix the flour with some cold water and thicken the vegetable water with it. Season to taste with salt and pepper. Heat the oil in a pan. Fry the smoked pork on each side for 1-2 minutes. Arrange the slices of pork on the vegetables. Pour sauce over them and sprinkle with cheese. Sprinkle with paprika.
3
Fry the smoked pork on each side for 1-2 minutes. Arrange the slices of pork on the vegetables. Pour sauce over them and sprinkle with cheese. Sprinkle with paprika. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for 20-25 minutes until golden brown. Sprinkle with parsley and serve