Parsley root-cream vegetables for Kasselerkotelett

Name: Parsley root-cream vegetables for Kasselerkotelett
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Parsley roots; 500 g Carrots; 1 Stalk leek (leek); 7-10 Tbsp Salt; 200 g Long grain rice; 30 g Butter or margarine; 40 g Flour; 1/8 l Milk; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 4 (175 g each) Kasseler chops; 2 TABLESPOONS Oil; 4 Stem(s) Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Parsley roots
500 g Carrots
1 Stalk leek (leek)
7-10 Tbsp Salt
200 g Long grain rice
30 g Butter or margarine
40 g Flour
1/8 l Milk
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
4 (175 g each) Kasseler chops
2 TABLESPOONS Oil
4 Stem(s) Parsley

Directions

1
Clean, peel, wash and slice the parsley roots. Peel, wash and slice carrots. Clean, wash and cut leek into rings. Cook vegetables in boiling salted water for 12-15 minutes. Cook rice in boiling salted water according to package instructions.
2
Pour the vegetables onto a sieve, collecting the vegetable water. Melt the fat in a pot. Sweat flour in it. Deglaze with 1/2 litre vegetable water and milk. Bring sauce to the boil. Season to taste with salt, pepper and lemon juice. Add vegetables to the sauce and keep warm. Wash the meat and dab dry. Heat oil in a pan. Fry the chops in it for about 3 minutes on each side.
3
Add vegetables to the sauce and keep warm. Wash the meat and dab dry. Heat oil in a pan. Fry the chops in it for about 3 minutes on each side. Wash the parsley and chop finely, except for a little to garnish. Sprinkle rice and vegetables with parsley and arrange on plates with the meat. Garnish with parsley