Recipes with Parsley

French Guinea fowl with fried rice

Brush the chicken with oil, rub the Pearl with salt and pepper and place in a covered baking dish in the oven for 40 minutes at 175 °. Take the dish out and hold Pearl chicken snug in the drying oven etc. to be served. Pour the oil and roast juice in a p

Good legs

Legs Brown lightly on all sides in butter or margarine. As they are finished tanned skins, they are taken up and put into a bowl. Discard the frying fat. Put the legs back into the Pan along with the herbs and orange Peal. Pour the water over and let it all

Persillerodsuppe with curry Apple cream and toasted bacom

Parsley root is cleaned, cut into pieces and boiled in water until it is well tender. Water and parsley blended to a smooth puree, which is poured back into the pan. Add cream, and season with salt and pepper. Who can possibly have to thin water down up with a

Persillerods puree

Bring water to a boil in a large pot. Peel parsley roots and cut them into cubes (approx. 2 x 2 cm). Came to the Pan along with the lemon juice, and cook on a low heat and under the lid for about 15 minutes, or until tender. Turn the parsley in the boiling wat

Baguette with entrecote

Baguetterne with cheese and cover with butter lettuce and sliced tomatoes Slices of fried entrecote added upstairs. Pour chili over and garnish with slices of red onion and a little parsley. Season with salt and pepper

Stuffed skinkesnitzler

Bank snitzlerne as thin as possible (e.g. between 2 pieces of film). Butter a thin layer of cream cheese on each and fold them together. (Save the rest of the cheese to pureen.) Flip snitzlerne in seasoned bread crumbs. Let them rest for 10 minutes before t

Chicken with asparagus

Peel the white asparagus from the Central mod end. Break or cut the Woody end piece of both kinds of asparagus. Cut the asparagus in oblique pieces. Share the chicken in the thighs, thighs, back, breast and wings. Crack the chest through lengthwise. cut carrot

Old fashioned fried chicken plate with sauce

Wash parsley thoroughly. Take the innards out of the chicken and clean so the innards of grease, årestammer, tendons, etc. Season the chicken inside and outside with salt and pepper. Prop parsley, liver, heart and gizzard into it. Brown it on all sides i