Burgundy ham

Burgundy ham
Quantity Ingredient
600 g Burgundy ham
0,125 l Red wine Burgundy
1 Bay leaves
0,25 tsp Black pepper grains
0,25 tsp Juniper berries
30 g Carrots
30 g Celery
30 g Leeks
1 Onions
500 g Flowers cabbage
1 tbsp Milk
400 g Potatoes
Pepper & Salt
2 tsp Starch Flour
20 g Butter

Put burgundy ham in a pot. Pour on just under half the water. Put the lid on. Bring to the boil briefly. Simmer Burgundy ham at medium temperature for 30 minutes. Turn several times. Preheat oven to 200° C. Place the Burgundy ham in a casserole dish. Keep stock. Pour in the wine and 1/8 litre of the stock. Add bay leaf, peppercorns, juniper berries, coarsely chopped vegetables and onion. Put the lid on. Cook for 30 minutes on the middle shelf. Pour the sauce over the Burgundy ham every now and then. Cut the stalk from the cabbage. Put flowers and cabbage in a pot. Cover with water. Add a pinch of salt and milk. Bring to a boil. Cook on medium heat for 15 minutes. Boil salt potatoes. Cut flowers and cabbage into florets. Pour melted butter over the flowers and cabbage. Pour the burgundy ham sauce through a sieve into a pot. Add 1/8 litre of the broth. Bring to the boil briefly. Mix starch with a little cold water. thicken the sauce with it. Season with salt and pepper.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
464 kcal
45 g
47 g
12 g

(C)opyright by Marions Kochbuch