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🍽️ Juicy Kassler Roast with Fresh Herb Sauce

475 kcal · 30 min · 4 servings

Ingredients

• 500 g Kassler back (boneless)
• 6 sprigs rosemary
• pepper
• 700 g waxy potatoes
• 125 g celeriac (1 piece)
• 300 g carrots (3 carrots)
• 200 ml classic vegetable broth
• salt
• 125 g leek (1 piece)
• 1 bunch flat-leaf parsley
• 80 g arugula (1 bunch)
• 60 g whole unpeeled almond kernels
• 1 tsp medium-hot mustard
• 1 tbsp rapeseed oil

Instructions

1. 1. Rinse the Kassler meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Poke a hole in the center of the meat and insert a skewer.
4. 4. Wash the rosemary sprigs under cold water.
5. 5. Shake the water off the rosemary vigorously.
6. 6. Insert one rosemary sprig into the hole on the skewer.
7. 7. Rub the entire meat all over with black pepper.
8. 8. Place the meat on a large piece of aluminum foil.
9. 9. Place the remaining rosemary on top of the meat.
10. 10. Seal the aluminum foil tightly around the meat.
11. 11. Place the packet on a baking sheet.
12. 12. Preheat the oven to 150 degrees Celsius.
13. 13. Roast the meat in the oven for about 60 minutes.
14. 14. Wash the potatoes, celery, and carrots under running water.
15. 15. Peel the potatoes, celery, and carrots.
16. 16. Cut the vegetables into coarse chunks.
17. 17. Bring the vegetable broth to a boil in a pot.
18. 18. Add the prepared vegetables to the boiling broth.
19. 19. Lightly salt and pepper the vegetables.
20. 20. Cook the vegetables covered on medium heat for 10 minutes.
21. 21. Clean the leek and slit it lengthwise.
22. 22. Rinse the leek under running water.
23. 23. Cut the leek into rings.
24. 24. Add the leek rings to the rest of the vegetables.
25. 25. Cook the vegetables for another 15 minutes.
26. 26. Wash the parsley and arugula under cold water.
27. 27. Shake the water off the herbs.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Remove the coarse stems from the arugula.
30. 30. Put both herbs into a food processor.
31. 31. Add the almonds, mustard, and rapeseed oil.
32. 32. Blend everything finely into a creamy sauce.
33. 33. Take the meat out of the aluminum foil.
34. 34. Collect the meat juices.
35. 35. Add the meat juices to the herb sauce.
36. 36. Pull the rosemary sprig out of the roast.
37. 37. Slice the meat into thin pieces.
38. 38. Serve the meat with the potato vegetables and the sauce.

Nutrition per serving

• kcal: 475
• Protein: 37 g · Fett/Fat: 20 g · Carbs: 34 g