Roast ham and vegetables in horseradish cream sauce
easy
90 mins
90 mins
Ingredients
- 2 Onions
- 1.4 kg cured ham roast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Bay leaves
- 500 g Leeks (leek)
- 500 g Carrots
- 1 tart apple
- 7-10 Tbsp a few squirts of lemon juice
- 2 TABLESPOONS Butter or margarine
- 2-3 TABLESPOONS sauce thickener
- 100 g Whipped cream
- 2 TABLESPOONS grated horseradish (from the jar)
- 1 TABLESPOON Mustard
- 3 Stem(s) Parsley
- 7-10 Tbsp Apple and parsley
Directions
- 1
Onions peel and halve. Wash the meat. Boil up about 2 litres of water. Season with salt, pepper, bay leaves and onions. Add meat. Cook for about 1 hour at medium heat.
- 2
In the meantime clean, wash and cut leek into rings. Peel, wash and slice the carrots. Wash and quarter the apple, cut out the core. Cut the flesh into pieces and sprinkle with lemon juice. Melt the fat. Steam carrots and leek in it at mild heat for about 10 minutes. Briefly sauté the apple pieces. Add 1/2 litre of the meat stock, cover and simmer for another 5 minutes. Drain, collect the vegetable liquid in a small pot (keep vegetables warm) and bring to the boil again. Thicken slightly with sauce thickener and refine with cream. Season with a little salt (the meat stock comes from the cured meat!), pepper and horseradish. Drain the roast, brush with mustard.
- 3
Briefly sauté the apple pieces. Add 1/2 litre of the meat stock, cover and simmer for another 5 minutes. Drain, collect the vegetable liquid in a small pot (keep vegetables warm) and bring to the boil again. Thicken slightly with sauce thickener and refine with cream. Season with a little salt (the meat stock comes from the cured meat!), pepper and horseradish. Drain the roast, brush with mustard. Wash the parsley, press lightly against the mustard. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Arrange roast and vegetables on a preheated plate. Cover vegetables and meat with some sauce. Garnish with parsley and steamed apple slice. Pour the rest of the sauce into a small sauce boat
- 4
Wash the parsley, press lightly against the mustard. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Arrange roast and vegetables on a preheated plate. Cover vegetables and meat with some sauce. Garnish with parsley and steamed apple slice. Pour the rest of the sauce into a small sauce boat
- 5
Per portion (for 6 people) 2680 kJ/ 640 kcal
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