John Myers
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Oven Schnitzel Alsatian Style with Mashed Potatoes and Carrots and Romanesco
The perfect oven schnitzel alsatian style with mashed potatoes and carrots and romanesco recipe with a picture and simple step-by-step instructions.
Schnitzel and hood:
- 3 Discs Pork neck
- 2 tbsp Oil
- 120 g Creme fraiche Cheese
- 1 tbsp Egg yolk
- 1 Shot Cream
- Pepper salt
- 90 g Bacon
- 50 g Onions
- 50 g Gouda cheese
Side dishes:
- 500 g Potatoes
- 200 g Carrots
- 2 tbsp Butter
- 1 Shot Cream
- Pepper salt
- 1 small head Romanesco
- Butter, salt
Schnitzel:
- Preheat the oven to 200 °. Sear the meat in a pan in the oil on both sides very briefly and sharply and then place in a lightly buttered casserole dish.
- Mix the creme fraiche with the egg and cream until creamy and pour over the meat. Peel the onion, cut in half, cut into fine strips and spread over the creme fraiche. Dice the bacon and also pour over it. Roughly grate the cheese and spread on top.
- Put the baking dish in the middle of the oven and grill everything for 10-15 minutes.
Side dishes:
- Peel and roughly dice the potatoes. Peel the carrots and cut into thick slices. Cook both together in well-salted water until soft. Drain and first take out the carrots and store them briefly. Process the potatoes with butter and cream into a mash with the help of a pestle (it should be soft, but small pieces may remain here and there). Do not work with the hand blender (!), Otherwise it will be a slimy puree. Then add the carrots again and pound everything through again. The carrots should be slightly mashed, but still be recognizable in pieces. Season everything with salt and pepper and put the pot on the stove again briefly and keep it warm.
- Clean the romanesco and cook in well-salted water, but still slightly firm to the bite. Drain and toss in a little butter.
- It is advisable to prepare the side dishes before gratinating the meat and then to keep them warm.
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