Potatoes and carrots with smoked pork

Ingredients for 3 servings:

• 500 g potatoes
• 400 g carrot(s)
• 1 m.-sized onion(s)
• 300 g Kasseler cold cuts
• 1 tbsp parsley, frozen
• 1 corner(s) cream cheese spread, approx. 30 g
• 1 vegetable stock cube, approx. 10 g
• 400 ml water
• 2 tbsp oil or cooking fat
• 100 ml milk
• 1 tbsp flour
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dice the potatoes, cut the carrots into rings, cut the onions into half rings, and dice the smoked ham and ham slices. Heat 1 tablespoon of oil or cooking fat in a saucepan. Fry the smoked ham first, then the remaining vegetables. If the pan is not coated, it’s important to stir constantly to prevent sticking to the bottom of the pan. Season with salt and pepper and add the parsley. Deglaze with water and add the vegetable stock cube. Simmer everything over medium heat for about 15 minutes, until the vegetables are tender. Then place a colander over a bowl and carefully empty the contents of the pan into the colander, separating the smoked ham from the remaining liquid. Return the pan to the stove, heat 1-2 tablespoons of fat, and stir in 1 tablespoon of flour. Add the milk and stir vigorously until everything thickens. Add the liquid and bring to a boil briefly. If it’s too thick, feel free to add a little more milk. Remove the pot from the heat and stir in the processed cheese until it dissolves. Taste again and season with salt and pepper if necessary. Now add the smoked pork back to the sauce in the pot, stir in gently, and you’re done.