Kassler Roast with Herb Sauce

Ingredients

• 500 g boneless Kassler back
• 6 sprigs rosemary
• Pepper
• 700 g waxy potatoes
• 125 g knollensellerie (1 piece)
• 300 g carrots (3 carrots)
• 200 ml classic vegetable broth
• Salt
• 125 g leeks (1 piece)
• 1 bunch flat parsley
• 80 g Arugula (1 bunch)
• 60 g whole raw almonds
• 1 tsp medium-hot mustard
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Rinse the Kassler, pat dry and pierce the center with a skewer.

2. 2.

   Wash the rosemary, shake off excess water and insert one sprig into the opening.

3. 3.

   Rub pepper all over the meat and place it on a large piece of aluminum foil. Lay the remaining rosemary on top, fold the foil closed and put it on a baking tray.

4. 4.

   Bake the roast in a preheated oven at 150 °C (convection: 130 °C, gas: level 1‑2) for about one hour. In the meantime wash, peel and cut potatoes, knollensellerie and carrots into large pieces.

5. 5.

   After roughly 30 minutes of roasting bring the vegetable broth to a boil in a pot. Add the prepared vegetables, lightly salt and pepper, cover and simmer over medium heat for 10 minutes.

6. 6.

   Meanwhile clean the leeks, split them lengthwise and rinse under running water. Slice into rings, add to the remaining vegetables and cook everything another 15 minutes.

7. 7.

   While the vegetables are cooking wash parsley and arugula and shake dry. Remove parsley leaves, discard thick arugula stems and place both herbs in a food processor.

8. 8.

   Add almonds, mustard and rapeseed oil and process until a smooth creamy sauce forms.

9. 9.

   Remove the Kassler from the foil. Capture the pan juices and add them to the herb sauce.

10. 10.

    Pull out the rosemary sprig from the roast and slice the meat into thin slices. Serve with the potato‑vegetable mix and the sauce.