Pork cutlets with spring vegetables

Name: Pork cutlets with spring vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Pork escalope; 4 Carrots; 2 Kohlrabi; 1 collar Spring onions; 2 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 250 g ripened cream; 1 1/2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Marjoram

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Pork escalope
4 Carrots
2 Kohlrabi
1 collar Spring onions
2 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
250 g ripened cream
1 1/2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Marjoram

Directions

1
Wash the meat, dab dry and cut into strips. Peel and wash the carrots, cut into halves lengthwise and cut into pieces. Peel, wash and cut kohlrabi into pieces. Clean, wash and chop spring onions.
2
Heat the oil in a pan. Fry the meat for 4-5 minutes, turning it over and taking it out. Brown the carrots and kohlrabi in the pan, deglaze with broth and simmer in the closed pan for 6-8 minutes.
3
Add spring onions. Mix sour cream with flour and stir into the stock. Add meat, season with salt and pepper and warm up again. Pluck the marjoram leaves from the stalks, except for a little to garnish, and sprinkle over the shredded meat.
4
Garnish with marjoram. Noodles are delicious with it.