Kasselernacken on spring vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Onions peel and halve. Clean and wash the carrots. Wash the meat and dab dry with kitchen paper. Put meat, onions and two carrots on a fat pan and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 1 1/2-1 3/4 hours.

2. 2

   After half of the frying time, deglaze with 600 ml broth. Spread the roast with jam 15 minutes before the end of the frying time. In the meantime cut the remaining carrots into pieces. Peel the asparagus and cut off the woody ends.

3. 3

   Wash the asparagus, cut it into pieces and put it in boiling salted water with a little sugar. Cook on low heat for 15-18 minutes. Wash parsley, dab dry and chop finely. Heat butter in a pot, sauté carrots in it, add remaining stock and cook for 8-10 minutes.

4. 4

   Remove the roast from the oven and put it to one side, covered. Remove the onions from the fat pan as well, if desired. Pour the stock through a sieve into a pot. Add cream and bring to the boil.

5. 5

   Stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper, sugar and paprika. Arrange roast, vegetables, onions and some sauce on a plate. Sprinkle with parsley, garnish with chervil as desired and serve sprinkled with pepper.

6. 6

   Add the rest of the sauce extra. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
510 kcal

CARBS
16 g

FATS
29 g

PROTEINS
46 g