Pan‑fried Kasseler with Herb Purée and Sauce

Ingredients

• 1000 g ready‑made Kasseler cutlets (4 pieces)
• 2 kohlrabi (≈700 g)
• 2 tbsp butter
• 1 tsp sugar
• 250 ml vegetable broth
• Salt
• ground pepper
• 2 tbsp oil
• 1 tbsp mustard
• 2 tbsp crème fraîche
• 1 packet potato purée mix (4 servings)
• 3 tbsp chopped parsley

Instructions

1. 1.

   Peel the kohlrabi and cut into 4‑cm sticks. Melt butter, add sugar and kohlrabi, sauté until fragrant. Add 100 ml broth, cover and simmer for about 7 minutes. Season with salt and pepper.

2. 2.

   Heat oil in a pan. Fry the cutlets on each side for about 3 minutes. Remove and keep warm. Deglaze the pan with the remaining broth, then stir in mustard and crème fraîche. Season again with salt and pepper.

3. 3.

   Prepare the potato purée according to the packet instructions and fold in chopped parsley.

4. 4.

   Serve the cutlets with sauce, kohlrabi sticks and herb purée on plates.