Kasselerbraten with herb crust

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and place on a greased fat pan of the oven. Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for approx. 1 1/2 hours. Debark the toast and grind finely in a universal chopper. Roast nuts in a pan without fat, remove and chop coarsely. Wash, dab dry and chop ## wild garlic##, ##chervil## and ##parsley##.

2. 2

   Mix toast, herbs, nuts, mustard and 25 g butter, season with salt and pepper. 25 minutes before the end of the cooking time, remove Kasseler from the oven. Spread the herb crust evenly on top. Increase the oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) and cook for approx. 20 minutes. Peel the carrots and clean them so that some greenery remains. Pre-cook in boiling salted water for approx. 4 minutes, remove and rinse with cold water. Melt 40 g butter in a large frying pan, add carrots and cook for about 3 minutes, turning carefully. Season with salt, pepper and sugar. Remove the roast and arrange it on a plate with the carrots. Garnish with herbs.

3. 3

   Pre-cook in boiling salted water for approx. 4 minutes, remove and rinse with cold water. Melt 40 g butter in a large frying pan, add carrots and cook for about 3 minutes, turning carefully. Season with salt, pepper and sugar. Remove the roast and arrange it on a plate with the carrots. Garnish with herbs. Olive puree tastes good with it

4. 4

   Preparation time approx. 1 1/2 hours

Nutrition Facts

KCAL
540 kcal

CARBS
9 g

FATS
33 g

PROTEINS
54 g