Pollo TonnatoPork Roast a la Esterhazy Pork Roast With Sauce

Pork Roast a la Esterhazy

300 g / 10 oz
150 g / 5 oz
80 g / 2.3 oz
80 g / 2.3 oz
20 g / 0.6 oz
250 g / 8.3 oz
pork roast with sauce
celery root
butter, unsalted

Serves 3 - 447 cal per serving
Prep-time: 45 min. - Total-time: 60 min.
For this recipe I use already cooked pork roast and sauce (see recipe for pork roast with sauce). Cut the pork roast in slices and keep warm in the sauce. Meanwhile prepare the spaetzle (see recipe for spaetzle) and keep warm. Peel carrots and celery root and julienne the vegetables for decorating the pork roast a la Esterhazy. Halve the leeks and rinse thoroughly between the leaves. Julienne the leeks. Melt butter in a coated pan and sauté the vegetables. The vegetables should stay crisp. Shortly before serving combine the vegetables with the sauce. Arrange the sliced pork roast on a plate and decorate with the Esterhazy vegetables. Serve with spaetzle.

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