Potato and goat cheese gratin with cutlet in lavender honey
easy
60 mins
60 mins
Ingredients
- 500 g Kohlrabi
- 500 g thick carrots
- 500 g large potatoes
- 400 g Whipped cream
- 150 g Fresh goat cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Goat Gouda
- 300 g Shallots
- 2 Branches of rosemary
- 4 Pork chops (about 180 g each)
- 2 TABLESPOONS Sunflower oil
- 2 TABLESPOONS Lavender honey
- 1/4 l Rosé wine
- 1 Spring onion
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel and wash kohlrabi and carrots. Halve the kohlrabi and cut it crosswise into thin slices. Cut the carrots into thin slices. Peel and wash potatoes and cut them into thin slices. Put vegetable and potato slices alternately in 4 greased gratin dishes. Mix cream and cream cheese. Season with salt and pepper and spread over the gratins. Grate cheese and sprinkle gratins with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
- 2
Peel and halve the shallots. Wash the rosemary and shake dry. Wash the meat, dab dry and season with salt. Heat 1 tablespoon of oil in two pans. Fry the meat for about 8 minutes each. Season with pepper. Put the chops in a pan, close it and let them rest in the remaining heat
- 3
Fry the rosemary and shallots in the frying fat of the other pan for about 3 minutes over medium heat. Remove the rosemary. Add honey and caramelise slightly. Deglaze with wine and bring to the boil. Add shallots and braise in the closed pan for about 10 minutes until soft. Season with salt and pepper. Clean and wash spring onion and cut into rings. Cut the meat from the bones and cut into strips. Add meat juice to the shallots. Arrange gratin, meat and shallots. Sprinkle with spring onion and garnish with rosemary
Nutrition Facts
980 kcal
48 g
60 g
51 g
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