Recipes with Parsley roots

Barbecue fried sautéed slices and coarse vegetables

Cut the vegetables into slices lengthwise ½-1 cm thick. Boil them in salted water until they are barely tender-have bite. Came the vegetables in a serving dish and pour the marinade over. Grill the vegetables on a grill Pan-save marinade. Mix oil, crushed garl

Bison roast in blaff broth

Set water and soy to the broth into a saucepan. Cut the herbs into small pieces and put them into the pan with the spices and the whole chili. It all boils over a low heat for 30 minutes, then the broth sifted over a saucepan. The vegetables to accompanimen

Boiled beef with vegetables

Came the meat in a pan and pour the water on so it covers. Bring to a boil and add salt, whole peppercorns, Bay leaves and soup may (top of vegetables). Cook until the meat is good, tender. Came the cleaned vegetables in the Pan and let them cook until tender

Roast wild boar leg with Juniper and seasoned root vegetables in puff pastry

Turn on the oven at 170 deg C alm. oven. Peel and cut parsley roots and carrots into sticks, and chop the onions. Roast wild boar leg with Juniper: take 1/5 of the vegetables and grate them in from a little oil together with thyme and Rosemary. Add the r

Vilds wine mallet á la Boserup

Butter the mallet into the salt and pepper. Cut the lemon in half and squeeze it over the meat. Advantage thyme stems over meat. Prop some garlic into the Center and in the mallet-preferably plenty. Brown mallet 15 minutes. At a heated oven at 225 degrees c

Expensive fillet fried cabbage and potatoes

Parsley roots are peeled and cut into rough slices. Cabbage chop into coarse pieces. Potatoes into quarters. Cabbage, parsley roots and potatoes put in an ovenproof dish with garlic, thyme and Rosemary and Fund and a knob of butter added. The dish covered w

A cheeky sandwiches with veal

First cut the meat into cubes of approx. 5 x 5 x 5 cm. Peel carrots, parsley roots and the fennel and cut them into roughly 2 cm thick slices. Heat the oil in a thick-bottomed saucepan and Brown kødtern and vegetable slices. Joined tomato paste, peppercorns

Roast pheasant with small cubes, semmelknödel, rodfrugte sauce and the port wine cooked Pearl onions

Semmelknödel: onions chopped fine and time in butter. Add milk and boil up. Edges cut of toast and cut into 1 cm. small cubes. Dice bread came in a bowl and pour the milk mixture over the guilt. The Bowl covered airtight with a piece of film and made page 15 m