Kasseler from the horseradish steam

Name: Kasseler from the horseradish steam
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 piece(s) Horseradish (about 60 g); 1 Bay leaf; 1-2 TEASPOONS Vegetable broth; 300 g Carrots; 600 g released Kasseler cutlet (piece); 400 g Celeriac; 1 Stalk leek (leek); 1 kg Potatoes; 1-2 TEASPOONS Cornstarch; 5-6 Tbsp Crème balance (7,5 % fat); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 piece(s) Horseradish (about 60 g)
1 Bay leaf
1-2 TEASPOONS Vegetable broth
300 g Carrots
600 g released Kasseler cutlet (piece)
400 g Celeriac
1 Stalk leek (leek)
1 kg Potatoes
1-2 TEASPOONS Cornstarch
5-6 Tbsp Crème balance (7,5 % fat)
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Parsley

Directions

1
Pour approx. 1/2 l water into a wide pot or roasting pan. Wash and peel horseradish, cut half of it into thin slices. Add bay leaf, horseradish slices and broth to the water, bring to the boil
2
Wash the meat and place it in the steamer tray. Place in the pot, cover and steam for about 1 hour
3
Peel or clean and wash the vegetables. Cut carrots and celery into strips, leek into rings. Peel and wash potatoes and possibly cut them in half. After about 30 minutes add to the meat. After another 10 minutes, spread vegetables around the meat and potatoes. Steam everything to the end
4
Grate the rest of the horseradish. Sieve the stock, measure 1/4 l and bring to the boil. Stir starch and 2 tbsp. cold water until smooth. Stir into the stock and bring to the boil. Stir in Crème balance and grated horseradish. Season to taste with pepper and salt if necessary. Cut the meat into slices and arrange everything. Garnish with parsley