Pot au feu of vegetables

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Remove meat from the bone, wash and pat dry. Fry the bones briefly in hot lard. Deglaze with 1 1/4 litre of water, bring to the boil, add meat, bay leaf and peppercorns, skim off any foam that has formed. Cook for about 40 minutes. In the meantime, clean the potatoes thoroughly and cut in half. Clean, peel and wash the carrots and kohlrabi.

2. 2

   Cut kohlrabi into slices. Clean, wash and cut the cabbage into large pieces. Remove the smoked pork loin and add the prepared vegetables to the smoked pork loin 20 minutes before the end of the cooking time. Peas peel and cook for about 10 minutes. Cut the Kasseler into small pieces before serving. Season to taste with salt and pepper and serve garnished with kohlrabi leaves

3. 3

   Per portion 3360 kJ/ 800 kcal