SCHWEINSMEDAILLONS  mit  WURZELWERK 

Pork Medallions with Root Vegetable

600 g pork medallions
2 tbsp. olive oil
2 carrots
100 g celery
100 g celeriac
250 ml white wine
250 ml vegetable soup (cube)
5 juniper berries
160 ml cream
100 g Bergkäse (mountain cheese)
2 tbsp. parsley (chopped)
salt, pepper
 

 

Season medallions with salt and pepper and fry them in olive oil on both sides. Remove from the pot.
Peel the vegetables, cut into medium sized cubes and sauté them in the same pot as the medallions. Deglaze with white wine, then pour in the vegetable soup and add the juniper berries. Cook al dente.
Add medallions and simmer about 6 minutes.
Grate mountain cheese in a pot, pour in the cream and boil up. Season with salt and pepper and then mix well.
Serve medallions with vegetables, parsley and sauce.

  
       
     
 

www.serviert.at