Gratinated Kasseler with mushroom cream
- 2 medium-sized onions
- 1-2
stem (s) parsley or thyme - 1 bay leaf
- 5-6 Peppercorns
- 600 g triggered Kasseler cutlet
- 500 g Broccoli
- 150 g small mushrooms
- 5-6 Cherry tomatoes
- 8 TK rösti talers or corners
- (bag / pack)
- Salt, pepper, nutmeg
- 1 EL (20 g) Butter / Margarine
- 1 (15 g) lightly cooked tablespoon flour
- 300 ml Milk
- 100 g whipped cream
- 1-2 TL vegetable broth
- fat f. d. Form, baking paper
90 minutes
light
- 1.
- Peel 1 onion, roughly dice. Wash herbs. Put everything with bay leaves and peppercorns in plenty of water, bring to the boil. Wash the smoked pork, add and simmer for about 45 minutes
- 2.
- Clean the broccoli, wash and cut into florets. Clean and wash mushrooms. Wash tomatoes and cut in half. Peel and finely dice 1 onion. Roughly grate cheese
- 3.
- Place the frozen hash browns on a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes until golden brown. Turn once after approx. 10 minutes
- 4.
- Cover and simmer broccoli in a little boiling salted water for approx. 5 minutes. Drain. Fry the mushrooms in the hot fat. Fry the onion cubes briefly. Dust with flour and sauté briefly. Stir in milk, cream and stock, bring to the boil. Approx. Simmer for 5 minutes. Stir more often. Melt half of the cheese in the sauce. Season to taste with salt, pepper and nutmeg
- 5.
- Remove the meat and cut into slices. Spread with hash browns, broccoli and tomatoes in a greased flat baking dish. Pour sauce over it. Sprinkle with the rest of the cheese and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes
1 person approx.:
- 680 kcal
- 2850 kJ
- 50 g protein
- 39 g fat
- 27 g carbohydrates
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