Kasseler chops with béchamel potatoes and carrots

Name: Kasseler chops with béchamel potatoes and carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g waxy potatoes; 800 g Carrots; 3 TABLESPOONS Butter; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Flour; 250 ml Vegetable broth; 250 ml Milk; 7-10 Tbsp grated nutmeg; 1 small bunch of chives; 2 TABLESPOONS Oil; 4 Sloin steak cutlet (approx. 200 g each); 4 TABLESPOONS grainy mustard

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g waxy potatoes
800 g Carrots
3 TABLESPOONS Butter
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Flour
250 ml Vegetable broth
250 ml Milk
7-10 Tbsp grated nutmeg
1 small bunch of chives
2 TABLESPOONS Oil
4 Sloin steak cutlet (approx. 200 g each)
4 TABLESPOONS grainy mustard

Directions

1
Wash potatoes thoroughly and boil in water for 20-25 minutes. Peel, wash and slice the carrots. Melt 1 tablespoon butter in a pot, sauté carrots in it, season with sugar, salt and pepper. Deglaze with 200 ml water, cover and cook for 8-10 minutes
2
In the meantime, melt 2 tablespoons of butter in a saucepan. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt, pepper and nutmeg. Wash the chives, shake dry and cut into small rolls, except for a little to garnish. Add chives to the sauce. Drain the potatoes, rinse with cold water and peel. Cut the potatoes in half and add them to the béchamel sauce. Keep béchamel potatoes warm
3
Heat the oil in a large, coated pan. Fry the chops for about 6 minutes while turning. 2 minutes before the end of the cooking time, brush the chops with mustard. Arrange chops, carrots and potatoes. Garnish with chives