Kasseler with pea puree and sauerkraut

Name: Kasseler with pea puree and sauerkraut
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 3 TABLESPOONS Butter or margarine; 500 g green peas; 1250 ml Vegetable broth (instant); 1 red pepper; 2 TABLESPOONS Sunflower oil; 1 can(s) (850 ml) Sauerkraut; 1 pinch Sugar; 4 discs (180 g each) detached pork chop; 6 Stem(s) Parsley; 2 TEASPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
3 TABLESPOONS Butter or margarine
500 g green peas
1250 ml Vegetable broth (instant)
1 red pepper
2 TABLESPOONS Sunflower oil
1 can(s) (850 ml) Sauerkraut
1 pinch Sugar
4 discs (180 g each) detached pork chop
6 Stem(s) Parsley
2 TEASPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel the onions. Cut 1 onion into cubes. Melt 1 tablespoon of fat and sauté the onion cubes for about 2 minutes while turning. Add peas and fill up with stock. Simmer in closed pot for about 50 minutes.
2
Clean, wash and cut the peppers into short strips. Cut the remaining onion into strips. Heat 1 tablespoon of oil, sauté onion and bell pepper for about 2 minutes. Add the sauerkraut, season with sugar and braise for about 20 minutes while stirring.
3
Wash the meat, dab dry. Heat 1 tablespoon of oil in a large pan. Fry meat over medium heat for about 10 minutes, turning. Wash parsley, shake dry, except for something to garnish, pluck leaves from the stalks and chop.
4
Remove meat from the pan and keep warm. Stir starch into 3 tablespoons of water until smooth. Dissolve frying set with 300 ml water and thicken with starch. Season to taste with salt and pepper. Add remaining fat to the soft boiled peas.
5
Finely chop the peas with a blender. Arrange puree, sauerkraut, meat and sauce on plates. Garnish with parsley.