Kasseler with broccoli-cauliflower vegetables and horseradish

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat and bones and put them in a roasting pan with 1 litre of water. Peel the onion and add to the meat with the bay leaf and peppercorns. Bring everything to the boil and let it simmer for 1 hour at low heat. In the meantime, clean and wash the vegetables and cut them into florets. Cook the cauliflower florets for 15 minutes in boiling salted water. Add broccoli to the cauliflower 10 minutes before the end of cooking time. Peel, wash and finely grate horseradish. Wash parsley, dab dry and chop finely. Measure out 1/4 litre meat stock. Melt 30 g fat in a saucepan. Sweat flour in it. Deglaze with the meat stock and milk while stirring and bring to the boil. Add 2/3 of the horseradish to the sauce. Season to taste with salt, pepper and lemon juice. Keep the sauce warm. Roast the flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Melt the remaining fat. Mix remaining horseradish and parsley. Remove the meat. Spread the horseradish mixture over the meat, except for a little for the sauce. Drain the vegetables and arrange on a plate with the meat and some sauce. Pour fat and flaked almonds over the vegetables. Add the sauce extra and sprinkle with horseradish-parsley mixture

2. 2

   Dishes: V & B

3. 3

   Glasses: Kosta Boda

4. 4

   Table linen: Nordtek

Nutrition Facts

KCAL
780 kcal

CARBS
14 g

FATS
46 g

PROTEINS
73 g