Kasseler on béchamel potatoes

Name: Kasseler on béchamel potatoes
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt, white pepper; 1 cleaned spring onion; 80 g cleaned pepper (e.g. red pepper); 7-10 Tbsp Chives; 150 ml low-fat milk; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp vegetable binder; 80 g tripped chop of Kasseler; 1/2 tsp (3 g) Oil; 50 g frozen peas

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt, white pepper
1 cleaned spring onion
80 g cleaned pepper (e.g. red pepper)
7-10 Tbsp Chives
150 ml low-fat milk
1/2 TEASPOON Vegetable broth
7-10 Tbsp vegetable binder
80 g tripped chop of Kasseler
1/2 tsp (3 g) Oil
50 g frozen peas

Directions

1
Wash the potatoes and cook them covered in salted water for about 15 minutes. Drain and let cool. Wash spring onion, bell pepper and chives and chop finely. Grate cheese finely
2
Bring milk and broth to the boil. Melt cheese in them. Stir in binding agent, bring to the boil briefly and season to taste. Cut potatoes into slices and add
3
If necessary, rinse the cured pork loin and pat dry. Heat the oil in a coated pan. Fry the pork loin for 2-3 minutes on each side. Slide to the edge of the pan
4
Sauté the bell peppers, spring onion and peas in hot frying fat for 2-3 minutes. Fold into the potatoes. Serve with smoked pork loin and sprinkle with chives
5
Peas are rich in carbohydrates and must be credited
6
will be. If you prefer "free" vegetables (e.g. broccoli, kohlrabi, green beans) instead, you will save 1/2 BE