Kasseler with creamed lentils and potato pancakes

Name: Kasseler with creamed lentils and potato pancakes
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 500 g floury potatoes; 300 g Carrots; 400 g Onions; 80 g clarified butter; 1.6 kg Cured pork chop with bone, but triggered by the butcher; 30 g fine, medium hot mustard; 1 coated Tsp Sweet peppers; 20 g Butter or margarine; 300 g red lentils; 400 ml Vegetable broth; 100–125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Milk; 4 Eggs (size M); 100 g Flour; 75 g double cream; 75 g Cranberries; 1-2 TEASPOONS Cornstarch; 2-3 stem(s) Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

500 g floury potatoes
300 g Carrots
400 g Onions
80 g clarified butter
1.6 kg Cured pork chop with bone, but triggered by the butcher
30 g fine, medium hot mustard
1 coated Tsp Sweet peppers
20 g Butter or margarine
300 g red lentils
400 ml Vegetable broth
100–125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Milk
4 Eggs (size M)
100 g Flour
75 g double cream
75 g Cranberries
1-2 TEASPOONS Cornstarch
2-3 stem(s) Parsley

Directions

1
Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Drain potatoes, quench, peel and let them cool down.
2
Peel carrots and 200 g onions and cut them roughly into pieces. Heat 20 g clarified butter in a roaster, fry the smoked pork bones and vegetables in it. Mix mustard and paprika. Brush the smoked pork with the mustard mixture and place on the bone.
3
Deglaze with about 400 ml water and bring to the boil. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 1 1/2 hours. Cover if necessary during the last 30 minutes.
4
Peel 200 g onions and cut into slices. Heat the fat in a saucepan, lightly brown the onion slices. Add lentils and stock, bring to the boil, cover and cook over a low heat for about 8 minutes.
5
Add cream, bring to the boil briefly. Season to taste with salt and pepper.
6
Press the potatoes through a potato ricer. Add milk, eggs, flour, double cream, 1 teaspoon salt and a little pepper. Mix briefly with the dough hooks of the hand mixer.
7
Warm the finished cured pork loin. Pour the pork stock through a sieve into a pot. Add the cranberries and simmer for about 10 minutes. Mix starch and 2-3 tbsp. cold water. Stir the starch into the sauce, bring to the boil again briefly, season with salt and pepper.
8
Heat some clarified butter in a large pan. With a tablespoon, add 3-4 flat heaps of potato dough to the pan. Bake at medium heat for 4-5 minutes until golden brown. Bake the remaining potato dough in clarified butter in the same way (24-26 pieces).
9
Warm the finished pancakes.
10
Wash parsley, shake dry and chop except for something to garnish. Cut the smoked pork loin into thin slices and arrange on plates with some sauce, pancakes and creamed lentils. Sprinkle with parsley.