Kasselerbraten with fine vegetables

Name: Kasselerbraten with fine vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Kasselerbraten (boneless, with fillet); 400 g Cauliflower; 400 g Broccoli; 200 g Carrots; 7-10 Tbsp Salt; 1 washer Toast; 75 g Hazelnut flakes; 1 Egg; 7-10 Tbsp Pepper; 125 g Whipped cream; 1 (30 g) Hollandaise sauce bag; 50 g medieval Gouda cheese

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Kasselerbraten (boneless, with fillet)
400 g Cauliflower
400 g Broccoli
200 g Carrots
7-10 Tbsp Salt
1 washer Toast
75 g Hazelnut flakes
1 Egg
7-10 Tbsp Pepper
125 g Whipped cream
1 (30 g) Hollandaise sauce bag
50 g medieval Gouda cheese

Directions

1
Wash the pork loin and cook in boiling water at low heat for about 40 minutes. In the meantime, clean and wash the cauliflower and broccoli and cut them into florets. Peel, wash and slice the carrots.
2
Cook the cauliflower and broccoli in salted water for about 12 minutes. After about 4 minutes add carrots and cook. Drain. Remove the roast and place it on the fat pan of the oven. For the crust, finely chop the toast in the universal chopper and mix with hazelnut leaves and the egg.
3
Season with salt and pepper. Spread the mixture over the surface of the pork loin and press it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes until golden brown. In the meantime, put 1/8 litre of water and cream in a saucepan and heat up.
4
Add the contents of the bag while stirring and bring to the boil. Grate cheese finely and add to sauce. Melt while stirring. Serve roast, vegetables and sauce on a plate.