Smoked pork with horseradish puree

For 1 person
  • 200 g Potatoes (e.g. floury)
  • salt, pepper
  • 150 g Brussels sprouts
  • 75 g released Kasseler cutlet
  • 1/2 TL (3 g) Oil
  • 1 / 2-1 TL Horseradish (glass)
  • some stem (s) Marjoram
35 minutes
easy
1.
Peel, wash and roughly dice the potatoes. Cover and cook in a little salted water for about 15 minutes. Clean and wash Brussels sprouts. Cover and cook in a little salted water for 15-18 minutes
2.
Wash the chops and pat dry. Fry in hot oil for 3-4 minutes on each side in a non-stick pan. Season with pepper
3.
Drain the potatoes, collecting 5-7 tablespoons of the cooking water. Finely mash the potatoes with the water. Season to taste with horseradish, salt and pepper. Drain the Brussels sprouts. Serve everything. Garnish with marjoram
1 person approx:
  • 300 kcal
  • 1260 kJ
  • 24 g protein
  • 9 g fat
  • 28 g carbohydrates

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