John Myers
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Meat / Pork = Lamb Schnitzel with Fruity Mashed Carrots
The perfect meat / pork = lamb schnitzel with fruity mashed carrots à la biggi recipe with a picture and simple step-by-step instructions.
fruity mashed carrots
- Carrots
- Potato
- Sweet potato
- Vineyard peaches
- Persimmon / persimmon plum
- Chili
- Pepper and salt
- Freshly grated nutmeg
- Ground cloves
- Vegetable stock
- Butter
- Cream
flesh
- Lobster schnitzel
- Pork belly
- Red onion
- Pepper and salt
- Sweet paprika
- Butter oil mixture
Prepare the ram
- Wash and cut all the ingredients into the desired pieces. Personally, I prefer to cut the carrots into slices for the look. I make sure that everything is cut into pieces of the same size so that the cooking process takes the same time for all ingredients.
- Now the spices are brought on top and then poured over with the vegetable stock. Turn the stove on to the highest heat and put the lid on. After 10 minutes, reduce the heat to half and add butter and cream. Put the lid back on and let it simmer for 10 minutes.
- During this time the meat is prepared. To do this, cut into the lobster pieces with a butterfly cut. Salt. The onion cut into cubes and the bacon are now briefly sautéed on a plate or in a pan. Now put the lumber schnitzel up here, season them and fry them gently. The onion and the bacon combine with the meat and that is what is intended.
- The ramming should now be ready and can be pulled from the stove. Mash it a little (with the potato masher) and add butter again if you like.
- Arrange the plate – Put the carrot mash on the plate and add the schnitzel. Add some of the roasting fat and enjoy.
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