Vegetable gratin with cutlet and honey shallots

Name: Vegetable gratin with cutlet and honey shallots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium sized kohlrabi; 500 g Carrots; 500 g Potatoes; 7-10 Tbsp Grease; 100 g Fresh goat cheese; 300 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 150 g Goat Gouda (piece); 250 g Shallots (alternatively small onions); 2–3 Branches of rosemary; 4 Pork chops (approx. 175 g each); 2 TABLESPOONS Oil; 2 TABLESPOONS Honey (e.g. lavender honey); 1⁄4 l dry rosé wine; 1–2 Spring onions

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium sized kohlrabi
500 g Carrots
500 g Potatoes
7-10 Tbsp Grease
100 g Fresh goat cheese
300 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Salt
150 g Goat Gouda (piece)
250 g Shallots (alternatively small onions)
2–3 Branches of rosemary
4 Pork chops (approx. 175 g each)
2 TABLESPOONS Oil
2 TABLESPOONS Honey (e.g. lavender honey)
1⁄4 l dry rosé wine
1–2 Spring onions

Directions

1
Peel and wash kohlrabi, carrots and potatoes. I cut the kohlrabi in half, then I cut everything into thin slices and layer it alternately in four small or one large greased gratin dish.
2
Stir the goat cream cheese with the cream until smooth and season with pepper and a little salt. Spread the icing over the vegetables and grate the goat gouda over it. Bake the gratin in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 40 minutes.
3
In the meantime I peel the shallots and cut them in half.
4
them lengthwise. Wash the rosemary. Wash the meat and pat dry. Heat 1 tablespoon of oil in two pans. Fry the chops on each side for about 8 minutes. Season with salt and pepper. Put all chops in a pan, cover and let them rest in the remaining heat.
5
In the second pan I fry the shallots and rosemary in the hot frying fat for about 3 minutes. Now I add the honey and let the shallots caramelize slightly. Deglaze with wine, bring to the boil, cover and stew for 5-8 minutes.
6
Take out the rosemary. Season shallots with salt and pepper.
7
Clean, wash and cut the spring onions into rings. I take the chops out of the pan and pour the meat juice over the shallots. I cut the meat first off the bone, then into strips.
8
Finally, I prepare the vegetable gratin with the chops and shallots. Garnish with spring onions and rosemary.