Kasseler with herb crust

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the crust, roughly pluck the toast and grind finely in the universal chopper. Mix the toast crumbs, 150 g butter and frozen herbs. Season with salt and pepper.

2. 2

   Wash the meat and dab dry. Put them in a large roasting pan spread with oil or on the oiled fat pan of the oven. Spread the crust of the breadcrumbs over the roast, press them on. Roast in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) 1 1⁄4 -1 1⁄2 for hours.

3. 3

   Peel, wash and slice the carrots. Clean, wash, quarter and cut cabbage into strips from the stalk. Remove the roast after about 30 minutes. Put vegetables into the roaster or on the fat pan, season with salt and pepper.

4. 4

   Place the roast on top and continue frying. Dissolve stock in approx. 100 ml of boiling water. Mix with cream and pour over the vegetables after about 15 minutes.

5. 5

   Peel and wash the potatoes and cook in salted water for about 20 minutes. Bring milk and 2 tablespoons of butter to the boil. Drain potatoes. Add the milk and butter mixture and mash to puree with a potato masher.

6. 6

   Season to taste with salt and nutmeg.

7. 7

   Season vegetables again with salt and pepper. Cut the roast open, arrange with vegetables and puree. Drink tip: rosé wine, e.g. a Côtes de Provence.

Nutrition Facts

KCAL
780 kcal

CARBS
41 g

FATS
44 g

PROTEINS
49 g