Kasseler with cream vegetables

Name: Kasseler with cream vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 650 g baby potatoes; 650 g Broccoli; 7-10 Tbsp Salt; 1 Onion; 40 g Butter or margarine; 40 g Flour; 250 g Whipped cream; 100 g grated Emmental cheese; 7-10 Tbsp white pepper; 4 discs released Kasseler cutlet (à approx. 175 g); 4 Stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

650 g baby potatoes
650 g Broccoli
7-10 Tbsp Salt
1 Onion
40 g Butter or margarine
40 g Flour
250 g Whipped cream
100 g grated Emmental cheese
7-10 Tbsp white pepper
4 discs released Kasseler cutlet (à approx. 175 g)
4 Stem(s) Parsley

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Clean and wash broccoli and cut into florets. Cook in 1 liter of boiling salted water for 6-8 minutes. Drain the broccoli and collect the cooking water.
2
Drain the potatoes as well, rinse with cold water and peel. Leave to cool a little. Peel onion and chop finely. Heat the fat in a saucepan. Fry the diced onion until transparent. Add flour and sauté while stirring.
3
Add cream and 1/2 l vegetable water bit by bit and bring to the boil. Add half of the cheese and let it melt. Season sauce with salt and pepper. Cut the potatoes in half if necessary and put them in a shallow casserole dish with the broccoli.
4
Add 2/3 of the sauce and mix well. Place slices of meat on top. Pour the rest of the sauce over it. Sprinkle with remaining cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.
5
Wash parsley, dab dry and chop. Sprinkle over the casserole.