80 min. total time
Ingredients for 4 portions
| 850 | g | Pot roast |
| 150 | g | Carrots |
| 150 | g | Celery |
| 1 | piece | Onion |
| 3 | tbsp | White vinegar |
| 1 | tsp | Caraway |
| 1 | piece | Garlic clove |
| 1 | leaf | Bay leaf |
| 1 | tsp | Peppercorns |
| 2 | tbsp | Parsley |
| 2 | tbsp | Horseradish |
Preparation
- First, put the meat in boiling water, add garlic, halved onion, salt, pepper, bay leaf, and caraway seeds, and cook the meat until tender.
- In the meantime, slice carrots and celery into thin strips. Before the meat is tender, add the root vegetables cut into thin strips with vinegar and cook until tender.
- Cut the cooked meat into slices, place the root vegetable strips on top, and sprinkle with horseradish and chopped parsley.
Nutrition score
281
4,64 g
49,68 g
9,54 g
80 min. total time | 20 min. preparation time | 60 min. cook & rest time
