Kasseler with mustard crust to fast rosemary potatoes
easy
Ingredients
- 2 small red peppers
- 800 g waxy potatoes
- 7-10 Tbsp Rosemary
- 1-2 TABLESPOONS Herb Butter
- 1 TEASPOON Vegetable broth (instant)
- 100 g frozen peas
- 7-10 Tbsp salt, white pepper
- 8 Triggered pork loin steaks (approx. 100 g each)
- 2 TABLESPOONS Oil
- 3 TABLESPOONS coarse-grained mustard
- 2 TABLESPOONS medium hot mustard
- 1 TABLESPOON demerara sugar
- 2 TABLESPOONS Breadcrumbs
- baking paper
Directions
- 1
1) Clean, wash and cut the peppers into strips. Wash, peel and slice the potatoes. Wash the rosemary and, except for a little bit, pluck
- 2
2) Bring 150-200 ml water and herb butter to the boil. Stir in stock. Add potatoes and rosemary, cover and steam for 18-20 minutes. Add peas and peppers about 3 minutes before the end of cooking time and steam. Season with salt and pepper. Wash the Kasseler, dab dry
- 3
3) Heat the oil in two large coated pans. Fry the smoked pork in them vigorously. Take them out and spread them on a baking tray lined with baking paper. Mix together all the mustard, breadcrumbs and sugar. Brush the smoked pork with it. Bake under the hot grill of the oven for 3-4 minutes. Arrange everything. Garnish with the rest of the rosemary
- 4
Preparation time: approx. 30 min
- 5
Per serving: approx. 560 kcal
- 6
E 49 g, F 24 g, KH 35 g
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