DOCUMENT

112 Silverside with apple and horseradish sauce Serves 4 | Preparation time 155–165 (80–90) minutes Ingredients For the silverside: 200 g carrots | diced 200 g celeriac | diced 5 parsley stalks 800 g silverside, ready to cook 2 tsp. salt 5 peppercorns 2 bay leaves For the vegetables: 250 g potatoes, small, waxy | in oval slices 250 g bunched carrots | in oval slices 250 g kohlrabi | in oval slices For the sauce: 2 apples, sharp | coarsely grated 200 ml sour cream 1 bunch of chives (20 g) | chopped 1 tbsp. horseradish | grated Pepper Accessories: 2 solid cooking containers Preparation Place the carrots, celeriac and parsley in a solid cooking container with the silverside, salt, peppercorns and bay leaves and cook using the settings indicated for cooking stage 1. Once the cooking time has finished, take 3 tablespoons of the resulting juices and leave the cooking container with the silverside in the oven. Add the juices to the potatoes, carrots and kohlrabi in a solid cooking container. Slide this cooking container into the oven with the first cooking container and cook using the settings indicated for cooking stage 2. Mix the apples with the sour cream. Add the chives and horseradish. Season with salt and pepper. Slice the meat thinly against the grain and serve with the vegetables and sauce. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 110–120 (45–50) minutes Cooking stage 2 Temperature: 100 (120) °C Duration: 15 (8) minutes