Pork and vegetable casserole with almond crust recipe

Pork and Vegetable Casserole with Almond Crust recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious pork and vegetable casserole with almond crust recipe is a perfect combination of tender pork, flavorful vegetables, and a crunchy almond topping. The hearty casserole is packed with nutritious ingredients and offers a satisfying meal for any occasion. The rich flavors of the pork and vegetables are enhanced by the nutty and crispy almond crust, adding an irresistible texture to every bite. Whether you're looking for a comforting family dinner or a crowd-pleasing dish, this recipe is sure to impress.

Keywords: pork, vegetable casserole, almond crust, flavorful, nutritious.

Pork and vegetable casserole with almond crust recipe details

Pork and vegetable casserole with almond crust recipe, recipe Rating: 4.9
Number of votes:132 

Ingredients

1	kohlrabi, peeled and sliced
200 g	carrots, sliced
1	courgette, sliced
500 g	pork fillet, sliced
	salt and freshly ground black pepper
2 tbsp	oil
350 g	vegetable stock
1	onion, chopped
150 ml	dry white wine
100 g	single cream
2 tsp	cornflour
2 tbsp	butter
2 tbsp	almonds, ground
2 tbsp	breadcrumbs
1 sprig(s)	parsley, chopped
	nutmeg

Instructions

Season the meat with salt and pepper. In a pan, heat 1 tablespoon of oil. Fry the meat for 2 minutes each side. Remove the meat from the pan and set aside.

In another saucepan, combine the kohlrabi and 200 ml of the stock and bring to a boil. Cover and simmer for 6-8 minutes. Add the courgette and the carrot slices and cook for 5 more minutes. Season to taste with salt and pepper.

Sauté the onion in the remaining oil. Pour in the wine and the remaining stock and bring to a boil. Pour in the cream. Mix together the cornflour and some drops of water and whisk the mixture into the sauce. Cook for 2-3 more minutes. Season to taste with salt, pepper and nutmeg.

Melt the butter and roast briefly the almonds, breadcrumbs and the parsley. Season with salt.

Preheat the oven to 175°C. Transfer the meat into a casserole dish. Place the vegetables around the meat and pour over the sauce. Divide the almond mixture on top. Bake for 20-25 minutes.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 50 min
Grade of difficulty:
easy
Calories per portion:
n/a