Kasseler with horseradish puree

Name: Kasseler with horseradish puree
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g Potatoes (e.g. floury cooking); 7-10 Tbsp salt, pepper; 150 g Brussels sprouts; 75 g tripped chop of Kasseler; 1/2 tsp (3 g) Oil; 1/2-1 TEASPOON Horseradish (glass); some stem(s) Marjoram

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g Potatoes (e.g. floury cooking)
7-10 Tbsp salt, pepper
150 g Brussels sprouts
75 g tripped chop of Kasseler
1/2 tsp (3 g) Oil
1/2-1 TEASPOON Horseradish (glass)
some stem(s) Marjoram

Directions

1
Peel, wash and roughly dice the potatoes. Cover and cook in little salted water for about 15 minutes. Clean and wash the Brussels sprouts. Cover and cook in a little salted water for 15-18 minutes
2
Wash the cutlet and pat dry. Fry in a coated pan in hot oil for 3-4 minutes on each side. Season with pepper
3
Drain the potatoes and collect 5-7 tablespoons of cooking water. Mash potatoes and water finely. Season to taste with horseradish, salt and pepper. Drain sprouts. Arrange everything. Garnish with marjoram