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Smoked Roller with Puree

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Smoked Roller with Puree

The perfect smoked roller with puree recipe with a picture and simple step-by-step instructions.

  • 750 g Kasseler
  • 500 g Floury potatoes
  • 125 ml Whipped cream
  • 125 ml Water
  • Salt
  • Freshly ground caraway seeds
  • 10 g Butter
  1. Place the smoked ham on the grate and finish cooking in the combi steamer at 200 degrees for 30 minutes without moisture, then 130 degrees with 100% moisture and core temperature. When the meat has a core temperature of 50 degrees, put the peeled potatoes cut into pieces for the puree for about 20 minutes. Cooking time. Pour off the water with mash butter, stir in the cream / water mixture and season.
Dinner
European
smoked roller with puree

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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