Kassler with Colorful Vegetables and Potatoes

Ingredients

• 800 g Kassler (boneless)
• 2 tbsp sunflower oil
• 700 g potatoes
• Salt
• 2 carrots
• 250 g Peas (frozen)
• 1 tbsp butter
• 1 tsp flour
• 2 tbsp butter
• 100 ml heavy cream
• pepper (ground)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Brush the Kassler with oil and roast in a pan for about 40 minutes, basting occasionally with the released juices and adding water if needed. Wash the potatoes well, boil them with skins in salted water for about 30 minutes. Peel the carrots, slice them, sauté in 1 tbsp butter, add ~75 ml water, season with salt and pepper, cover and steam for about 5 minutes. Then add peas and simmer uncovered for about 2 more minutes.

3. 3.

   Melt the remaining butter in a small pot, stir in flour, briefly sauté, whisk in cream, bring to a boil, season with salt, pepper, and vinegar, then simmer on low heat for 10 minutes while stirring occasionally.

4. 4.

   Stir the sauce into the vegetables and adjust seasoning.

5. 5.

   Slice the Kassler, serve it with the vegetables, boiled potatoes, and garnish with parsley.