Recipes with Parsley

Bearnaise essence II

Season the spices in the vinegar until the bulbs are tender and the essence of the cooking has slowed to approx. 1 l. Slice it and pour it on bottles that are plugged in. Used for sauce. tips: Available for purchase.

Raw chilisovs with honey

Rinse and re-mix the vegetables and then blend all the ingredients. Sovsen can stay for 2-3 days in the refrigerator.

Summer Sauce

Stir mayonnaise and yum together. Add chopped chopped, chopped parsley, finely chopped mustard or chopped garlic, dijon mustard, peppers and peas. Season the sauce with salt and pepper. Serving it to the meat.

Cold Spicy Sauce

Chop the herbs. Stir the ingredients together. Season with salt and pepper. Put the sauce in the fridge for serving.

Jordnøddepuré

Ground the peanuts in the juice overnight and cook with the thyme, chopped onion and crushed garlic. When the peanuts are tender, mix the pulp into a fine uniform paste. It is seasoned with creme fraiche and chopped parsley. tips: Serve the puree to rice /

Béarnaise essence

The washed, scratched carrots are cut into cubes and put in a pan together with rinsed green leaves, the popped onion, the scratched, sliced ​​horseradish, grated celery and vinegar. The whole is boiled at low heat approx. 20 min. Add the essence, add white wi

Asparagus sauce with mushrooms

Clean and comminute mushrooms. Sprinkle them lightly with salt and boil them in 2 dl water. When boiled for 10 minutes, the mushroom slices are taken up and the milk is added. The pot is taken from the heat. Melt the butter and chop a large chopped onion softl

Back of summer bum

Potatoes are put into boiling water with a little salt. The backbone spades off and the ribs are brushed off. Sprinkle the meat and brown on the hot pan, season with salt, pepper, juniper and thyme. Stir in oven at 200 c. Approx. 13 min and let pull before ser