Roast with colourful vegetables

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Rub with salt and pepper. Place on a rack over the fat pan of the oven. Roast in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 1 3/4 hours. Clean, wash and cut the soup greens into large pieces. Place on the fat pan.

2. 2

   Pour a total of 1/2 litre of water and the resulting roast stock over the roast at intervals. In the meantime, clean and wash the cauliflower for the vegetables and cut into small florets. Cook in boiling salted water for about 12 minutes. Peel, wash and slice the carrots and cook for about 8 minutes. Drain the corn on a sieve. Before serving, heat 1 tablespoon of fat in a pot. Swivel the prepared vegetables in it. Season with a little nutmeg. Mix 2 tablespoons of mustard and egg yolk. Season with marjoram and spread on the roast, continue to fry for 10 minutes. In the meantime pour the roast stock through a sieve, add cream and bring to the boil. Knead remaining fat and flour to a dumpling.

3. 3

   Swivel the prepared vegetables in it. Season with a little nutmeg. Mix 2 tablespoons of mustard and egg yolk. Season with marjoram and spread on the roast, continue to fry for 10 minutes. In the meantime pour the roast stock through a sieve, add cream and bring to the boil. Knead remaining fat and flour to a dumpling. Stir into the sauce until it has dissolved. Boil up again while stirring. Season to taste with salt, pepper and remaining mustard. Arrange the roast with the vegetables and some sauce on a plate. Serve garnished with marjoram leaves. Serve the rest of the sauce extra

4. 4

   Stir into the sauce until it has dissolved. Boil up again while stirring. Season to taste with salt, pepper and remaining mustard. Arrange the roast with the vegetables and some sauce on a plate. Serve garnished with marjoram leaves. Serve the rest of the sauce extra