Schnitzel roast with mustard glaze

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly dice the soup greens. Wash the roast and dab dry. Rub with salt and pepper and place on the fat pan of the oven. Spread the soup greens all around. Heat clarified butter and pour over the roast. Braise the roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours.

2. 2

   After 30 minutes, pour 1/2 litre of water over the roast. For the glaze, wash the herbs, dab dry and pluck leaves from the stems, except for some for garnishing. Roughly chop the herbs. Mix herbs, honey and mustard. Season with salt and pepper. Spread glaze on the roast 15 minutes before the end of cooking time. For the bean packets, wash and clean the beans and cook in salted water for 10-12 minutes. In the meantime, clean, peel and wash the carrot and cut it into strips with a peeler. Cook the carrot strips for 1 minute in a small pot with boiling salted water. Remove the carrot strips with a skimmer and drain. Drain the beans, rinse with cold water and drain. Bundle the beans with one strip of carrot each into small packets.

3. 3

   In the meantime, clean, peel and wash the carrot and cut it into strips with a peeler. Cook the carrot strips for 1 minute in a small pot with boiling salted water. Remove the carrot strips with a skimmer and drain. Drain the beans, rinse with cold water and drain. Bundle the beans with one strip of carrot each into small packets. Before serving, heat the fat in a pan and toss the bean packets for 1-2 minutes. For the sauce, pass the soup greens and roast stock through a sieve and bring to the boil. Add cream and simmer for 5 minutes. Season to taste with salt and pepper. Arrange roast and bean packets on a plate. Garnish with pink berries and oregano. Add sauce

4. 4

   For the sauce, pass the soup greens and roast stock through a sieve and bring to the boil. Add cream and simmer for 5 minutes. Season to taste with salt and pepper. Arrange roast and bean packets on a plate. Garnish with pink berries and oregano. Add sauce

Nutrition Facts

KCAL
730 kcal

CARBS
22 g

FATS
33 g

PROTEINS
86 g