Kasseler with horseradish sauce

Name: Kasseler with horseradish sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 discs (à 75 g) released Kasselerkotelett; 2 TABLESPOONS Rapeseed oil; 100 g Whipped cream; 200 ml Milk; 2 TABLESPOONS Table horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TABLESPOON Cornstarch; 400 g Carrots; 300 g Spiral noodles; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 discs (à 75 g) released Kasselerkotelett
2 TABLESPOONS Rapeseed oil
100 g Whipped cream
200 ml Milk
2 TABLESPOONS Table horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 TABLESPOON Cornstarch
400 g Carrots
300 g Spiral noodles
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Heat the oil in a pan and fry the meat in portions for about 4 minutes, turning each time. Remove from the pan and keep warm. Pour cream and milk into the pan, bring to the boil and dissolve the meat.
2
Stir in horseradish and season to taste with salt, pepper and sugar. Stir starch and 3 tablespoons of water until smooth and thicken the sauce. In the meantime peel, clean and slice the carrots. Prepare pasta in boiling salted water according to package instructions.
3
Cook the carrots. Arrange meat, noodles and sauce on plates. Garnish with parsley.