"Kassler" with Mashed Roots and Mustard Sauce - Kassler med rotfruktsmos och senapssås

"KASSLER" WITH MASHED ROOTS

AND MUSTARD SAUCE

Kassler med rotfruktsmos och senapssås

Serves 2

6 thin slices "kassler" (warm-smoked

loin of pork, see info in another blog post)

2 teaspoons butter or margarine

Mashed roots:

½ rutabaga (swede)

10½ oz "floury" potatoes, King Edward type

1 parsley root or parsnip

1 carrot

1 piece celeriac (celery root)

2 tablespoons butter or margarine

0.3 cup regular milk

salt, pepper

Mustard sauce:

0.4 cup low-fat creme fraiche

1 teaspoon chicken fond

2 teaspoons French mustard

salt, pepper

For serving:

broccoli

Mashed roots:

Peel and cut potatoes and roots in cubes and boil in lightly salted water until really tender, about 15 minutes. Pour off the water and add butter or margarine and milk. Mash together well until blended. It should preferably be a little "rough".

Mustard sauce:

Beat creme fraiche, chicken fond and mustard in a saucepan and bring to a boil. Flavor to taste with salt and pepper.

Fry the meat with the fat in a frying pan, about 1 minute on each side. Serve with the mashed roots, mustard sauce and boiled broccoli.

Enjoy!

Bella