Stuffed Leberkäse on potato-carrot puree

Ingredients for 4 servings:

• 8 slice(s) Leberkäse, 0.5 cm thick
• 150 g mushrooms
• 150 g garlic
• 100 g cheese
• some mustard
• salt and pepper
• 500 g potatoes
• 250 g carrot(s)
• 100 g celery
• 100 ml milk
• e.g. sour cream
• salt and pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Finely chop the leek and mushrooms. Cut the Leberkäse into 0.5 cm thin slices, spread with a little mustard, and top with the cheese slices. Then top with the vegetables and season with salt and pepper. Spread the second Leberkäse slice with the same amount of mustard and top with cheese. Place on the topped slice and fry in a hot pan on both sides. Peel and wash the potatoes, carrots, and celery, cut into wedges, and sauté in a pot with a little salted water until soft, then drain. Mash or puree the vegetables with the milk and season with sour cream, nutmeg, and pepper. Serve with the Leberkäse.