Medallions with spring vegetables in lemon sauce

Name: Medallions with spring vegetables in lemon sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 500 g Carrots; 500 g Kohlrabi; 1 collar Spring onions; 8 Pork fillet medallions (approx. 70 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small bunch of chervil; 500 ml Vegetable broth; 2 TEASPOONS Cornstarch; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 75 g Schmand; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
500 g Carrots
500 g Kohlrabi
1 collar Spring onions
8 Pork fillet medallions (approx. 70 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small bunch of chervil
500 ml Vegetable broth
2 TEASPOONS Cornstarch
7-10 Tbsp grated peel and juice of 1 untreated lemon
75 g Schmand
7-10 Tbsp Aluminium foil

Directions

1
Peel and wash the potatoes and vegetables. Quarter potatoes. Cut carrots diagonally into slices, kohlrabi into small sticks. Clean and wash spring onions and cut them diagonally into rings. Cook potatoes in boiling salted water for 15-20 minutes. After about 5 minutes add carrots and kohlrabi. Add the spring onions about 3 minutes before the end of the cooking time
2
Wash the meat and dab dry. Heat the oil in a large pan. Fry the meat for 8-10 minutes while turning, season with salt and pepper. Remove from the pan, wrap in foil and leave to rest for about 10 minutes. Pour vegetables and potatoes into a sieve and drain
3
Wash the chervil, shake dry and pluck the leaves from the stems. Bring the stock and lemon peel to the boil, stir the starch with lemon juice until smooth, add to the stock and bring to the boil for about 3 minutes, stirring continuously. Remove from the hot plate and stir in the sour cream, season with salt and pepper. Arrange vegetables, sauce and 2 medallions each on plates and garnish with chervil