Kasseler on dill zucchini

Name: Kasseler on dill zucchini
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt, black pepper; 1 (200 g) cleaned zucchini; 1 small peeled onion; 1-2 stem(s) Dill; 1 lean triggered; 7-10 Tbsp Kasseler cutlet; 1/2 tsp (3 g) Oil; 1-2 TEASPOONS Lemon juice; 1 knife tip plant-based Binders; 2-3 tablespoons (40 g) ripened cream; 7-10 Tbsp slightly untreated; 7-10 Tbsp Lemon peel

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt, black pepper
1 (200 g) cleaned zucchini
1 small peeled onion
1-2 stem(s) Dill
1 lean triggered
7-10 Tbsp Kasseler cutlet
1/2 tsp (3 g) Oil
1-2 TEASPOONS Lemon juice
1 knife tip plant-based Binders
2-3 tablespoons (40 g) ripened cream
7-10 Tbsp slightly untreated
7-10 Tbsp Lemon peel

Directions

1
Wash the potatoes and cook covered in a little salted water for about 20 minutes
2
Wash the zucchini, halve lengthwise and cut into slices. Dice onion. Wash and finely chop the dill.
3
Wash 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. Season with pepper. Remove and keep warm
4
Sauté the onion and courgette in the frying fat while turning for about 5 minutes. Season with salt, pepper and lemon juice. Add 5-6 tablespoons of water, bring to the boil and thicken. Stir in cream, dill and possibly lemon peel. Serve everything
5
Even those who do not have to count calories should enjoy consciously. And yet you can still cook in a sophisticated way. For example, instead of rich sweet cream, use lighter sour cream with only 10% fat! The firm variant is also delicious as a little stain on cake