Filled bacon with bacon and carrot sauce

Ingredients for Filled bacon with bacon and carrot sauce

Instructions for Filled bacon with bacon and carrot sauce

To prepare the Filled bacon with bacon and carrot sauce recipe, please follow these instructions:

Sprinkles are boiled for 10 minutes in leachate water, cools, freeze for obstacles and chopped roughly.

The pores are well cleaned and cut halfway along. The four outermost and broadest leaves are pulled off and briefly poured into boiling water. Runs off and is saved.

The rest of the parsley is chopped fine and easily exchanged in the oil without taking color. The rice and brissel are added together with port wine. Let it simmer until the wine is cooked away. The cream and bread cut into the tern and it is cooked to a smooth consistency. Season with salt and pepper and basil approximately 1 tbsp. Brisselfyldullen rolled into the wide porridge tray. Before serving, brush the rolls with a little melted butter and heat it through the oven.

Carrot sauce: In a saucepan, onion and peas are sautéed in half of the butter on a weak flare for 5-6 minutes. Broth is added and it cooks 5 minutes 2 tbsp. Add the casserole and sauce the pear in the blender, add the rest of the butter into small lumps. The sauce is flavored with more chopped potatoes after taste, a little lemon juice, and salt and white pepper.

tips:
The peas give the sauce color and smooth it easily. After taste you can use a little more if you want a thicker consistency. Put the hot sauce in the bottom of small hot plates and put the porridge rolls on. Flutes can be served to.