Recipes with Parsley

Paling in 't groen (eel in green sauce)

Clean the eels very carefully, they must be very fresh, and cut them into 5 cm long pieces. Melt butter, come bury in, fry them for a moment, and then add the chopped shallots and finely chopped herbs. Let it cook a couple of minutes. The wine came in, and fil

Moules à la mariniére (mussels with vinsauce)

A thick-bottomed pan greased with plenty of butter. Herein be the parsley, celery, leek and udskåren carrot, bay leaf and pepper. scrub the mussels under running water, and boxes all the mussels that don't close it by touch, as well as all who are particula

Gigot de chevreuil grand veneur (the Hunter's venison)

Subcutaneous fat meat with bacon by making some incisions with a pointy, sharp knife, and Jack bacon into the meat (you can also ombinde the meat with bacon slices before frying). Mariner animal in a mixture of wine and herbs. The meat of the deer should be ma

Gentse Waterzooi (Soup from Ghent)

Cut the poularden in 8 parts, and rub them with salt and pepper. Butter an enameled soup pot at the bottom. Put a layer of udskivede leek, onion, carrot, celery and parsley in the bottom. Put the chicken pieces over, and let it boil during very low heat for 10

Erwtensoep (Pea Soup)

Flækærterne rinse in a colander under running water, and getting them in a pan with about 4 l. water (fækærterne don't have to stand in soft). Com grisetå and pork as well as some salt in, and let the Court simmer under low heat for 3 hours. Add the sliced lee

Canard à l'orange (duck with orange)

Start by preparing the Spanish sauce. Boil the wine and broth together, and boil it in half. Fry the onion, leek, parsley, celery and carrot in butter, Add flour and let it take color. Add the tomato pureen and the indkogte fluid, and let the sauce simmer for

A Artichauts vinaigrette (Artichokes in vinaigrette-sauce)

Keep the artichokes in the stem with heads down and rinse them in plenty of water. Cut the stem and the bottom leaves away, so that the artichokes can stand up, cut the pointed ends of the leaves. Rub the underside of the artichokes with lemon juice. Boil the

Aromatic karbonader

mix all things together form them to karbonader