Kasseler with two sauces

Name: Kasseler with two sauces
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g triggered pork loin; 2 Bay leaves; 750 g Potatoes; 7-10 Tbsp Salt; 350 g Carrots; 2 Leek sticks (leek); 30 g Butter or margarine; 40 g Flour; 250 g Whipped cream; 7-10 Tbsp Pepper; 1 Onion; 1 TABLESPOON Oil; 1 collar Chives; 1 TABLESPOON Horseradish (glass); 1 collar Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g triggered pork loin
2 Bay leaves
750 g Potatoes
7-10 Tbsp Salt
350 g Carrots
2 Leek sticks (leek)
30 g Butter or margarine
40 g Flour
250 g Whipped cream
7-10 Tbsp Pepper
1 Onion
1 TABLESPOON Oil
1 collar Chives
1 TABLESPOON Horseradish (glass)
1 collar Parsley

Directions

1
Heat the cured pork and bay leaves in plenty of boiling water for about 45 minutes. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Peel carrots, clean and wash leek.
2
Cut the vegetables into small pieces and also cook them in boiling salted water for about 10 minutes. Melt fat, stir in flour and sweat briefly. Gradually pour cream and 1/4 litre of pork broth (remove from the pot) into the roux and allow to swell over a low heat while stirring for about 5 minutes.
3
Season with salt and pepper. Peel onion and cut into rings. Fry until crispy in hot oil. Wash the chives, dab dry and cut into small rolls. Cut the sauce in half. Mix chives under one half, fried onions and horseradish under the other half.
4
Drain vegetables and potatoes. Wash parsley, dab dry and chop. Sprinkle over the potatoes. Remove roast from the cooking water and cut into slices. Arrange on a plate with vegetables and potatoes.
5
Add the sauces.