Kasseler with summer vegetables

Name: Kasseler with summer vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg released Kasseler cutlet; 7-10 Tbsp white pepper, salt; 500 g Carrots; 1 large zucchini; 750 g Potatoes; 2 Garlic cloves; 2-3 TABLESPOONS Oil; 3 Stem(s) fresh or slightly dried marjoram; 4 TABLESPOONS liquid honey; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Herbs

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg released Kasseler cutlet
7-10 Tbsp white pepper, salt
500 g Carrots
1 large zucchini
750 g Potatoes
2 Garlic cloves
2-3 TABLESPOONS Oil
3 Stem(s) fresh or slightly dried marjoram
4 TABLESPOONS liquid honey
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Herbs

Directions

1
Wash the Kasseler, dab dry and season with pepper. Place on the fat pan and pour on approx. 1/8 l water. Roast in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 hour
2
Vegetables and potatoes clean or peel, wash and cut into thick slices. Peel garlic and chop finely. After 15-20 minutes, spread everything around the cured pork loin. Sprinkle with oil, season with salt and pepper and fry. Gradually pour on 1/4-3/8 l water
3
Wash and chop the marjoram. Mix with honey and vinegar. After approx. 50 minutes, spread it on the pork loin and fry it until done. Serve with potatoes and vegetables with stock. Garnish with herbs
4
In the same way you can also prepare pork schnitzel roast or a turkey breast