Kasseler with herb bread crust

Name: Kasseler with herb bread crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 6 discs Toast; 1 untreated lemon; 200 g Butter; 1 package (50 g) deep-frozen 8 herb mixture; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.6 kg roasted smoked pork chops; 1 kg Carrots; 1 (approx. 800 g) Head pointed cabbage; 1.5 kg Potatoes; 200 g Whipped cream; 100 ml Vegetable broth; 300 ml Milk; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

6 discs Toast
1 untreated lemon
200 g Butter
1 package (50 g) deep-frozen 8 herb mixture
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.6 kg roasted smoked pork chops
1 kg Carrots
1 (approx. 800 g) Head pointed cabbage
1.5 kg Potatoes
200 g Whipped cream
100 ml Vegetable broth
300 ml Milk
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Oil

Directions

1
For the crust, dice the toast coarsely and grind finely in the universal chopper. Wash lemon hot, grate dry and grate peel thinly. Mix 150 g butter, toast crumbs, lemon zest and herbs. Season with salt and pepper
2
Wash the meat, dab dry. Spread crumb crust on the roast and press on. Put into an oil-strewn roaster or the fat pan of the oven and roast in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours
3
In the meantime peel, wash and slice the carrots. Clean, wash, quarter and cut cabbage into strips from the stalk. Remove roast from the oven after about 30 minutes. Arrange vegetables around the roast. Season with salt and pepper and continue cooking
4
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Mix cream and broth and pour it over the vegetables after about 15 minutes in the oven. Bring milk and 50 g butter to the boil. Drain the potatoes, add the milk-butter mixture and mash with a potato masher until mashed. Season to taste with salt and nutmeg. Arrange roast with vegetables. Add mashed potatoes