Kasseler cutlet on vegetable bed
easy
35 mins
35 mins
Ingredients
- 1 (approx. 125 g) Kasseler cutlet
- 7-10 Tbsp Pepper
- 1 tsp (5 g) Oil
- 1 (approx. 40 g) Onion
- 125 g Courgette
- 125 g Leeks (leek)
- 1 (approx. 65 g) Tomato
- 175 g Celeriac
- 1/8 l Vegetable broth (instant)
- 1/2 tsp (2 g) sauce thickener
- 7-10 Tbsp Salt
- 1 sprig of parsley
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Wash the meat, dab dry and season with pepper. Heat oil in a pan and fry the meat in it at medium heat for 8-10 minutes. Peel and roughly chop the onion. Clean and wash the zucchini, leek and tomato. Cut the zucchini into slices and the leek into rings.
- 2
Cut tomatoes into eighths. Peel celery and cut into cubes. Remove meat from the pan and keep warm. Sauté onion in frying fat for about 2 minutes. Add remaining vegetables and steam for about 4 minutes. Deglaze with broth and cook over medium heat for about 8 minutes. Bind lightly with sauce thickener. Season to taste with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalk and chop finely.
- 3
Deglaze with broth and cook over medium heat for about 8 minutes. Bind lightly with sauce thickener. Season to taste with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalk and chop finely. Sprinkle over the vegetables. Arrange vegetables and cutlet on a plate and serve garnished with parsley as desired
Nutrition Facts
300 kcal
14 g
15 g
28 g
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