Kasseler in a bed of vegetables
easy
90 mins
90 mins
Ingredients
- 800 g baby potatoes
- 500-600 g Broccoli
- 7-10 Tbsp Salt
- 1 medium onion
- 40 g butter/margarine
- 40 g Flour
- 1/4 l Milk
- 100 g shredded cheese
- 7-10 Tbsp (e.g. Emmental)
- 7-10 Tbsp black pepper
- 4-6 Slices (approx. 150 g each)
- 7-10 Tbsp triggered casseler
- 1/2 bunch Parsley
Directions
- 1
Wash potatoes well and boil in water for 15-20 minutes. Then drain, rinse and peel
- 2
In the meantime clean and wash the broccoli and cut it into florets. Cook in 3/4 l boiling salted water for 6-8 minutes. Remove broccoli with a skimmer. Measure 1/2 l of the vegetable water
- 3
Peel and finely chop the onion. Heat the fat in a saucepan. Fry the diced onion until transparent. Add flour and sauté while stirring. Stir in milk and vegetable water and bring everything to the boil while stirring. Melt half the cheese in it. Season the sauce with salt and pepper
- 4
Cut the potatoes in half if necessary. Fill potatoes and broccoli into a large, flat, fireproof dish. Pour 2/3 of the sauce evenly over it. Place the cured pork loin on top and spread the rest of the sauce on top. Finally, sprinkle with the remaining cheese
- 5
Bake everything in a preheated oven (electric oven: 200 °C / fan-assisted oven: 175 °C/gas: level 3) for 20-25 minutes until golden brown. Wash parsley, shake dry and chop finely. Sprinkle over the dish before serving
Nutrition Facts
640 kcal
39 g
30 g
48 g
More Delicious Recipes
