Kasselerbraten with tender vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the cured pork loin and pat dry. Season with pepper. Put them on the fat pan and pour hot clarified butter over them. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 1 1/2 hours. In the meantime, peel and wash the carrots and kohlrabi for the vegetables. Cook in boiling salted water for 20 minutes.

2. 2

   Then cut the vegetables into wafer-thin slices. Cut half of the carrots into balls. Clean and wash the sugar peas and cook for five minutes in boiling salted water. Pluck the chervil leaves. Melt three tablespoons of fat shortly before serving. Heat the prepared vegetables in them. Add chervil leaves and red berries. For the sauce melt the remaining fat. Dust with flour. Add cream and stock while stirring constantly, bring to the boil. Season to taste with salt, pepper and lemon juice. Cut the roast open and arrange on a plate with the vegetables.

3. 3

   Add chervil leaves and red berries. For the sauce melt the remaining fat. Dust with flour. Add cream and stock while stirring constantly, bring to the boil. Season to taste with salt, pepper and lemon juice. Cut the roast open and arrange on a plate with the vegetables. Garnish with lemon spiral. Pass sauce extra

Nutrition Facts

KCAL
680 kcal

CARBS
20 g

FATS
39 g

PROTEINS
65 g