Vegetable plate with stuffed pies

Name: Vegetable plate with stuffed pies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Carrots (about 500 g); 2 (200 g each) Kohlrabis; 375 g Cutting beans; 7-10 Tbsp Salt; 4 Puff pastry pies; 150 g Mushrooms; 200 g detached pork chop; 1 TABLESPOON Oil; 30 g Butter or margarine; 40 g Flour; 3/8 l Vegetable broth; 1/8 l Milk; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon and parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Carrots (about 500 g)
2 (200 g each) Kohlrabis
375 g Cutting beans
7-10 Tbsp Salt
4 Puff pastry pies
150 g Mushrooms
200 g detached pork chop
1 TABLESPOON Oil
30 g Butter or margarine
40 g Flour
3/8 l Vegetable broth
1/8 l Milk
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Lemon and parsley

Directions

1
Peel the carrots, leave some green and wash. Peel kohlrabi and cut into slices. Clean and wash the beans. Cook the vegetables for about 15 minutes in boiling salted water. In the meantime, bake the pies in the preheated oven (electric cooker: 200 °C / gas: level 3) for about 8-10 minutes.
2
Wash, clean and slice the mushrooms. Dice smoked pork. Heat the oil in a pot, fry the cured pork and mushrooms in it and take them out. Heat fat in the pot, sauté flour in it and deglaze with broth and milk.
3
Add lemon juice and season with salt and pepper. Add the smoked pork loin and mushrooms to the sauce and heat. Drain the vegetables and put them on a plate with the pies. Fill the mushroom ragout into the pâtés, pass the rest of the ragout in a separate bowl.
4
Garnish as desired with lemon and parsley.