Smoked pork with horseradish puree
- 200 g Potatoes (e.g. floury)
- s pan> salt, pepper
- 150 g Brussels sprouts
- 75 g released Kasseler cutlet
- 1/2 TL (3 g) Oil
- 1 / 2-1 TL Horseradish (glass) span>
- some stem (s) Marjoram
35 minutes
easy span>
- 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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