Pork roll with plums to potato-celery puree

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and celery and cut into small pieces. Cook in boiling salted water for about 20 minutes. In the meantime wash and chop the marjoram. Wash the cutlets, tap them a little flatter. Season with salt, pepper and marjoram. Wash and cut the plums, remove the stone.

2. 2

   Wrap each plum with a schnitzel and 1 slice of bacon. Fix with wooden sticks. Cut remaining plums a little smaller. Wash the rosemary, remove the needles from the stalks. Heat oil in a pan. Fry the rolls until crispy all around. Add the remaining plums and rosemary to the frying fat and fry briefly. Deglaze with 400 ml water, stir in broth, boil down over high heat for 3-4 minutes. Season sauce with salt, pepper and brown sugar. (If you like, stir 1 teaspoon of starch and 3 tablespoons of cold water and thicken the sauce). Drain the cooked vegetables and let them steam. Add butter and finely mush.

3. 3

   Fry the rolls until crispy all around. Add the remaining plums and rosemary to the frying fat and fry briefly. Deglaze with 400 ml water, stir in broth, boil down over high heat for 3-4 minutes. Season sauce with salt, pepper and brown sugar. (If you like, stir 1 teaspoon of starch and 3 tablespoons of cold water and thicken the sauce). Drain the cooked vegetables and let them steam. Add butter and finely mush. Season to taste with salt and pepper. Arrange rolls, puree and sauce in portions, garnished with herbs

Nutrition Facts

KCAL
590 kcal

CARBS
33 g

FATS
36 g

PROTEINS
32 g