Roast – Casserole with Camembert
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 can apricot (s), (425 ml)
- 1 glass mushrooms, (370 ml)
- 400 g roast pork, cooked in one piece
- 125 g whipped cream
- 0.25 liter ¼ vegetable stock, instant
- 100 g cream cheese
- 125 g camembert (s)
- 2 tablespoon parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the apricots and mushrooms. Cut the apricots into wedges. Roughly dice the meat and camembert.
- Bring the cream and broth to the boil. Stir in processed cheese and camembert and allow to melt in them, then season with salt and pepper.
- Put the mushrooms, apricots and meat in a greased baking dish. Pour the sauce over it. Baked in an oven preheated to 200 ° C for 25-30 minutes. Finally sprinkle with the chopped parsley.
- This goes well with rice or baguette.
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