Kassler with Pea Puree and Sauerkraut

Ingredients

• 500 g Kassler ribs (cured)
• 2 tbsp clarified butter
• 1 onion
• 1 apple
• 600 g sauerkraut
• Salt
• juniper berries
• 1 bay leaf
• 375 ml broth
• 300 g peeled peas (green or yellow)
• 1 Carrot
• 1 celery root
• 0.5 stalk leek
• 3 tbsp clarified butter
• 1 onion
• 1 tbsp flour
• 0.25 l pea broth or vegetable broth

Instructions

1. 1.

   Soak the peas overnight for the puree.

2. 2.

   Dice the onion, quarter the apple and cut into strips. Heat the clarified butter and sauté both together. Add the sauerkraut. Add salt, juniper berries, and bay leaf, then pour in the liquid. Bring everything to a boil and add the meat to the boiling kraut. Simmer gently for about 1.5 hours. A pressure cooker works best (cooking time about 30 minutes). Remove the meat and slice it. Season the sauerkraut and serve with the Kassler.

3. 3.

   Bring the peas with their soaking water to a boil. Add carrot, celery root, and leek, and cook until soft in 1–1.5 hours (pressure cooker about 10 minutes). Pass the cooked peas through a sieve or puree them.

4. 4.

   In a pot heat clarified butter, peel and dice onion, and sauté it. Sprinkle flour over, stir until lightly browned, then add pea broth. Cook for 5–10 minutes to thicken. Add the pea puree, bring back to a boil, season to taste.