Root Cream Meat

Clean the vegetables, remove the peel and rinse. Cut the leek into strips, the other vegetables into thicker strips. Tie the meat with spaghetti. In a saucepan, bring water to a boil, pour in spices onion and meat and simmer on low heat for 90 min. About 15 min before the end of the cooking time, put in the vegetables and simmer.

Take out meat and vegetables and make the gravy to half of the original mass. Add the cream and cook for about 5 minutes, then add the chives.

Remove the split from the meat. Cut the meat into slices and arrange on plates. Juice and vegetables over it form and sprinkle with freshly grated horseradish. As a final step, 1 tbsp sour cream on each vegetable form. Serve with boiled potatoes.

Aromatic white wine : source : from Orf-fresh cooked Fr

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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