Kasseler with puff pastry strips

Name: Kasseler with puff pastry strips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g frozen puff pastry; 1 kg detached pork chop; 50 g Breakfast bacon in slices; 2 TABLESPOONS condensed milk (7,5 % fat); 300 g Carrots; 500 g Kohlrabi; 1 (600 g) baby pointed cabbage; 1 big onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 20 g Butter; 1 (20 g) heaped tbsp. flour; 500 ml Vegetable broth (instant); 1 collar Parsley; 75 g Fresh cream; 7-10 Tbsp Flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g frozen puff pastry
1 kg detached pork chop
50 g Breakfast bacon in slices
2 TABLESPOONS condensed milk (7,5 % fat)
300 g Carrots
500 g Kohlrabi
1 (600 g) baby pointed cabbage
1 big onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
20 g Butter
1 (20 g) heaped tbsp. flour
500 ml Vegetable broth (instant)
1 collar Parsley
75 g Fresh cream
7-10 Tbsp Flour

Directions

1
Defrost puff pastry slices separately for about 10 minutes at room temperature. Wash the meat, dab dry. Place the puff pastry slices on top of each other and roll out into a rectangle (approx. 12 x 25 cm) on a floured work surface. Cut approx. 6 strips, each approx. 2 cm wide. Cover the pork loin alternately with puff pastry and bacon, overlapping each other. Place the ends of the pastry under the pork loin. Spread the puff pastry with condensed milk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour.
2
If necessary, cover the roast after 40 minutes. In the meantime, wash, clean and peel the carrots. Cut into slices at an angle. Clean and peel the kohlrabi, first cut into slices, then into pieces. Clean, wash and quarter the pointed cabbage, cut into wide strips. Peel and roughly chop the onion. Heat oil in a large pan. Fry the carrots, kohlrabi and onion briefly. Season with salt and pepper. Add 200 ml water and cook covered for about 10 minutes. Add the pointed cabbage 5 minutes before the end of the cooking time. For the sauce, melt butter in a pot. Dust with flour and sauté while stirring. Gradually add broth while stirring. Simmer for 5 minutes.
3
Fry the carrots, kohlrabi and onion briefly. Season with salt and pepper. Add 200 ml water and cook covered for about 10 minutes. Add the pointed cabbage 5 minutes before the end of the cooking time. For the sauce, melt butter in a pot. Dust with flour and sauté while stirring. Gradually add broth while stirring. Simmer for 5 minutes. Wash parsley, dab dry, put something aside for garnishing. Finely chop the rest. Stir creme fraiche and herbs into the sauce. Season to taste with salt and pepper. Cut the sliced pork loin into slices. Serve with vegetables and sauce. Garnish with parsley
4
Wash parsley, dab dry, put something aside for garnishing. Finely chop the rest. Stir creme fraiche and herbs into the sauce. Season to taste with salt and pepper. Cut the sliced pork loin into slices. Serve with vegetables and sauce. Garnish with parsley