Herb Chop with Carrots and Potatoes from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the vegetables:
- 600 g potato (s)
- 500 g carrot (s)
- 3 tablespoon sunflower oil
- salt and pepper
For the herb crust:
- 3 stalks parsley
- some stalks basil and thyme
- 50 g white bread from the day before
- 1 egg (s)
- 50 g parmesan, freshly rated or another cheese
- 60 g butter, room temperature
- 2 teaspoons mustard
- 2 shallot (s)
Moreover:
- 4 chop (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Peel the potatoes and cut into wedges. Peel the carrots and cut into thick slices. Mix the potatoes, carrots with the oil, 1 teaspoon salt and a little pepper in a bowl and place in an ovenproof dish. Bake in the oven for 30-35 minutes, stirring occasionally.
- Chop the shallots very finely. Wash the herbs, pat dry and finely chop. Crumble the white bread and mix with the parmesan, shallots, herbs, butter, mustard and egg.
- Wash the chops, pat dry and fry in a pan for 2 minutes on each side. Place the chops on top of the vegetables and distribute the herb crust evenly on the chops. Increase the oven temperature to 250 ° C top / bottom heat and bake the chops for about 10 - 15 minutes.
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