Kasseler steaks with Julienne vegetables

Name: Kasseler steaks with Julienne vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Carrots; 250 g Celeriac; 1 medium thick leek (leek; approx. 300 g); 800 g Potatoes; 7-10 Tbsp Salt; 30 g clarified butter; 8 (approx. 800 g) Kasseler steaks; 1 TABLESPOON Flour; 250 ml Vegetable broth (instant); 150 g Whipped cream; 1-2 TABLESPOONS Capers (15-20 g); 1 heaped Tbsp medium hot mustard; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Carrots
250 g Celeriac
1 medium thick leek (leek; approx. 300 g)
800 g Potatoes
7-10 Tbsp Salt
30 g clarified butter
8 (approx. 800 g) Kasseler steaks
1 TABLESPOON Flour
250 ml Vegetable broth (instant)
150 g Whipped cream
1-2 TABLESPOONS Capers (15-20 g)
1 heaped Tbsp medium hot mustard
7-10 Tbsp Pepper
1/2 bunch Parsley
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and drain the carrots, celery and leek. Cut vegetables into fine strips (julienne). Wash, peel and halve the potatoes. Cover and cook in little boiling salted water for about 20 minutes.
2
Heat clarified butter in a large frying pan. Fry the Kasseler steaks in it while turning them. Remove the steaks and wrap them in aluminium foil. Sauté the julienne vegetables in hot frying fat, dust with flour and sauté briefly while stirring.
3
Deglaze with broth and cream. Add capers and simmer covered over a low to medium heat for about 5 minutes. Stir in between. Then stir mustard into the sauce and simmer for another 1-2 minutes.
4
Season to taste with salt and pepper. Wash parsley, shake dry and chop except for something to garnish. Drain the potatoes and let them steam briefly on the hot stove. Arrange smoked pork steaks with julienne vegetables and boiled potatoes on plates.
5
Sprinkle with parsley and garnish.