Pork Biscuits Au Gratin with Vegetables

Gently flatten the Schweinsplätzli between plastic wrap with a rolling pin, season with salt, pepper and a few drops of juice from a lemon.

Fry very briefly but heartily on both sides in the hot clarified butter. Remove from the frying pan.

Prepare the vegetables ready for cooking (quarter and slice the kohlrabi, cut the cauliflower into roses). Steam the vegetables on a strainer over steam or possibly in a little salted water until crisp.

For the sauce, sauté the finely chopped onion in the butter until light yellow, then deglaze with the Noilly Prat and white wine. Cook until well reduced by half. Add the cream and reduce everything together a little more. Season the sauce and remove from the heat. Cut the chives into rolls and add them.

Grease the baking dish with butter and alternate the vegetables and the pasta. Pour the sauce over them.

Meanwhile, bake in the oven heated to 220 °C on the second lowest shelf for 20 minutes.

Our tip: Always use fresh chives if possible!

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