Sweet potato puree to apple-casseler ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, wash and roughly dice the potatoes. Cover and cook in boiling salted water at medium heat for about 25 minutes. In the meantime peel onions, finely dice one onion. Cut remaining onions into rings. Wash the smoked pork loin, dab dry and dice coarsely. Wash apples, quarter them, cut out the core.

2. 2

   Cut apples into slices. Wash thyme, dab dry and pluck the leaves from the stems. Heat 50 ml broth, milk and butter in a small pot. Drain the potatoes. Mash them with a potato masher and add the milk and fat mixture. Pour the puree into ovenproof dishes, spread onion rings on top and sprinkle with sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. In the meantime heat oil in a pan. Fry the cured pork loin thoroughly on all sides. Add the diced onion, thyme and apples and fry briefly. Dust with flour, sweat briefly and deglaze with 500 ml stock, bring to the boil, simmer for 2-3 minutes at low heat. Then season to taste with salt and pepper.

3. 3

   In the meantime heat oil in a pan. Fry the cured pork loin thoroughly on all sides. Add the diced onion, thyme and apples and fry briefly. Dust with flour, sweat briefly and deglaze with 500 ml stock, bring to the boil, simmer for 2-3 minutes at low heat. Then season to taste with salt and pepper. Arrange ragout and puree on plates. Garnish with thyme as desired. Add the rest of the puree extra

Nutrition Facts

KCAL
700 kcal

CARBS
86 g

FATS
25 g

PROTEINS
32 g