Burgundy roast

Burgundy roast

For Burgundy roasts, first place Burgundy ham in a pot. Cover with water. Add peeled onion, bay leaf, juniper berries and peppercorns. Bring briefly to the boil. Let the Burgundy roast simmer gently for 45 minutes. Divide flowers and cabbage into florets. Peel carrots. Cut into slices. Pluck peas from the skin. In a saucepan bring water, milk and a pinch of salt to the boil. Add flowers, cabbage and carrots. Reduce temperature. Add peas. Cook vegetables for 15 minutes. Peel and halve the shallots. Caramelize sugar in a pan. Add shallots. Season with vinegar. Add meat stock with a ladle. Let simmer. Clean the chanterelles. Fry in 20 g butter. Season with salt and pepper. Dice tomatoes. Briefly braise with. For the sauce, leave out 30 g butter in a pot. Stir in flour. Deglaze with wine. Add so much broth until the sauce becomes creamy. Season with salt and pepper. Cut the roast into slices. Arrange vegetables, shallots and mushrooms all around. Serve with burgundy sauce. Salt, potatoes or dumplings go well with the Burgundy roast.

Servings: 6, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
411 kcal
25 g
44 g
13 g

(C)opyright by Marions Kochbuch