Kasseler in parchment paper

Name: Kasseler in parchment paper
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Carrots; 250 g Parsley roots; 250 g Leeks (leek); 4 discs (150 g each) tripped chop of Kasseler; 7-10 Tbsp dried thyme; 7-10 Tbsp Pepper; 800 g Potatoes; 7-10 Tbsp Salt; 4 Stem(s) Parsley; 7-10 Tbsp Thyme; 7-10 Tbsp Oil; 7-10 Tbsp parchment paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Carrots
250 g Parsley roots
250 g Leeks (leek)
4 discs (150 g each) tripped chop of Kasseler
7-10 Tbsp dried thyme
7-10 Tbsp Pepper
800 g Potatoes
7-10 Tbsp Salt
4 Stem(s) Parsley
7-10 Tbsp Thyme
7-10 Tbsp Oil
7-10 Tbsp parchment paper

Directions

1
Peel and wash the carrots and cut them into thin sticks. Peel parsley roots and cut into thin slices. Clean, wash and cut leek into strips. Spread the vegetables on 4 large greased pieces of parchment paper.
2
Place the cured pork slices on top. Sprinkle with thyme and pepper. Close the packet and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes.
3
Wash the parsley, dab dry and chop finely, except for a little to garnish. Drain the potatoes. Sprinkle 1/3 of the parsley on top. Open the vegetable casserole packet and sprinkle with the remaining chopped parsley.
4
Serve together with the potatoes. Garnish the smoked pork with parsley leaves and thyme.