Semer roll with young vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Peel and quarter the onions. Heat the oil in a roasting pan and fry the meat well all around. Fry the onions with. Gradually deglaze with 1/2 litre of hot water and braise covered for about 1 1/2 hours. Turn the meat once in between. Peel, wash and cut potatoes and kohlrabi into small pieces. Clean and wash the carrots. Cook potatoes in salted water for about 20 minutes. After about 5 minutes add the remaining vegetables. Finally heat the peas. Take the meat out of the roaster and keep it warm. Pour the stock through a sieve into a pot, brushing with onions. Add grape juice and bring to the boil. Stir cream and starch until smooth and thicken the sauce. Season to taste with salt and pepper. Arrange vegetables, meat and sauce on a preheated plate. Garnish with chervil leaves as desired. Remaining sauce extra is enough

2. 2

   Crockery: Friesland

3. 3

   Cloth: Baier Nickel