Poached Kasseler with two different sauces

Name: Poached Kasseler with two different sauces
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 medium-sized onions; 4 Carnations; 2 Bay leaves; 3 medium-sized carrots; 600 g tripped pork chop (in one piece); 500 g baby potatoes; 400 ml Vegetable broth (instant); 1 (approx. 500 g) cauliflower; 2 Federation Spring onions; 200 g Whipped cream; 3 TABLESPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Mushrooms; 2 TABLESPOONS Oil; 2 TABLESPOONS Horseradish (from the jar); 1 collar Chives; 1 TABLESPOON pink berries

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 medium-sized onions
4 Carnations
2 Bay leaves
3 medium-sized carrots
600 g tripped pork chop (in one piece)
500 g baby potatoes
400 ml Vegetable broth (instant)
1 (approx. 500 g) cauliflower
2 Federation Spring onions
200 g Whipped cream
3 TABLESPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Mushrooms
2 TABLESPOONS Oil
2 TABLESPOONS Horseradish (from the jar)
1 collar Chives
1 TABLESPOON pink berries

Directions

1
Peel the onions. Lard 1 onion with cloves and laurel. Clean and peel the carrots. Boil onion and 1 carrot in 3 litres of water. Add the smoked pork loin to the stock.
2
In the meantime peel and wash the potatoes. Cut the remaining onions into large pieces, the remaining carrots into slices. Cook potatoes and onions in boiling vegetable stock for about 15 minutes. Clean and wash the cauliflower and spring onions.
3
Cut the cauliflower into florets, halve the spring onions. Add the cauliflower to the potatoes after about 5 minutes of cooking time. Add spring onions and carrots about 6 minutes before the end of the cooking time. Boil up 200 ml of each of the Kasselerud and vegetable stock in a pot.
4
Add cream. Stir cornflour and 4 tablespoons of water until smooth, stir into the sauce and bring to the boil again. Season with salt and pepper. Wash and clean the mushrooms. Heat the oil in a pot and sauté the mushrooms.
5
Pour half the sauce. Season the rest of the sauce with horseradish. Wash the chives, dab dry and cut into small rolls. Cut open the cured pork loin. Arrange on a plate with the vegetables and some stock.
6
Sprinkle the Kasseler with some chives and pink berries. Serve sauces separately. Sprinkle horseradish sauce with remaining chives and pink berries.